Product review: Garlic-free Trappey’s hot sauce
And coming from someone who can gulp a tablespoon full of the stuff, I'll take his word for it, though I couldn't resist touching a pinky to the bottle then touching it to my lips.
Yow-sa! I won't try that again. I'll stick with the wimpier garlic-free Crystal hot sauce, though clearly it will do for Dad only under duress.
Trappey's true test drive came when Dad dared me to cook something that was so hot it would give even him trouble. Well, if you insist ...
I skinned chicken legs and thighs and placed them in a two-quart glass casserole. I topped with another lime, half a medium onion and one jalapeno, all thinly sliced. Then I juiced three limes and whisked the juice into a 12-ounce bottle of Trappey's, pouring it over the chicken. I baked at 350 degrees for 45 minutes.
The chicken was so tender and moist it fell off the bone, almost tempting me to try it. My pinky-touch experiment talked me out of it, though.
I knew I'd made the right decision when Dad started sweating profusely and gulping water. "That's a little hot," he conceded. "But too limey."
Just admit it. I got you.
Copyright 2009 Debra Legg. All rights reserved.