Southern Cooking - Spice Up Your Dishes with this new concept

I was born and raised in the Deep South, I do not know where my recently developed taste for spicy food comes from. I do not remember much spicy food is served at the table when I was growing up. Even though I live far from the South, my love for Southern cuisine has never disappeared. And this new love to add "hot" for my kitchen in the south has surprised me a bit '.

I never knew my taste for spicy food or additives mixed in my daily life haddiet of Southern food. But recently I realized it was something. Perhaps the world is eating this way forever, but was new to me. And, as I use the internet to see if anyone had suggested to add spicy flavor to the recipes of the South wanted, I could not find.

One could argue that Cajun food was always difficult. Some believe that the food of the South because he was born in Louisiana. And yes, I agree with Cajun food is spicy. However, for me is a Cajun foodrace of its own. Not what I would call traditional Southern cuisine. I'm talking about green beans, fried okra, black eyed peas, cornbread and turnip greens. And Southern Fried Chicken, hushpuppies and homemade biscuits and gravy.

So when I realized that I was hard on my favorite additives to taste the traditional cuisine of the south, I had to take a step back and ask, "Where did it come from?"

I found that adding a small piece of jalapeno pepper and a pinch of turnip greens incrushed red pepper fried okra really improves the taste. And some 'hot sauce "throughout the South" is delicious. Try dipping your chicken in sweet sauce warm coat with flour Great Southern Fried Chicken. Sure, some people call it simply the wings "on the fly ... but not the way I cook. Ali are not hot cooked like my cooking style of Southern Fried Chicken (recipe on my website for free).

I tried a lot of store-brand hot sauces, and I'm pretty good, butmost are too hot or too soft and too little taste. And I was happy, until I recently met a recipe for homemade hot sauce that blows all others out of the water. It 's great!

It's called "butt-kicking spicy lime sauce (my name). And I want the recipe with you. Learn how to make your own.

Ingredients:

6 large jalapeno peppers (fresh is best, but you can use bottled)

6 cloves garlic

1 small onion

2 cups apple cider vinegar

1 / 4cup chopped coriander

2 teaspoons salt

juice of 2 lemons

1 teaspoon black pepper

Remove the seeds and ribs of the peppers and cut into pieces of media. Chop the onion and garlic and put all the chopped ingredients in a small saucepan. Pour the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.

Chop the coriander in a blender with salt, pepper and lime juice.
When the mixture is cooked jalapeno, fresh to 10minutes, then add to blender.

Turn the blender on low for 10 seconds, then rise to the highest position and for the past 3 minutes.

If you are a pure liquid sauce, strain through a medium sieve hole I'd rather not stress. I love the dough with the sauce.

Pour into sterilized jars and refrigerate. The sauce will be about a month in the refrigerator. About a pint of beer.

Note: Sterilize jars by placing jars and lids in boiling water for 15 minutes.

This saucetaste is very particular because of the cilantro and lime juice. I doubt you'll find something in your market. And this is better ... because it is fresh. And, you did it yourself.

I put a bottle of this sauce on the table for every meal, including breakfast (an omelet is great). But it is good at everything. I have not tried ice cream yet, but ... hummmm.

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