Thursday, September 22, 2005
Sweet and sour and spicy prickly pear sauce rocks
Tonight I mixed the prickly pear glaze with Louisiana hot sauce to put on the grilled chicken. It was soooo good. The vinegar from the hot sauce combined with the sweet of prickly pear syrup to make a sweet and sour flavour. Kick in the heat from the chilis and you got a very tasty thing going on. It has kind of a Szechwan feel. Just one of the many great culinary delights of the Sonoran desert. If only I can think of something to do with all those little toads hopping around.