Day 205 - Spicy Skewers!
Hey Hot Stuff! Yep, we are talking spicy today. The kind of heat that sets biscuits on fire. The kind of heat that brings a side of sass to any dull end of week attitude. It's Friday. What is a better way to usher in the weekend and light up a Friday than to create a too hot to handle recipe? You know a little something to shake things up and start the weekend with a kaboom!
For today's project, I have created a marinated vegetable Spicy Skewer recipe that is going to bring a whole new meaning to flame war. Do you have to create this particular recipe for today's project? Nope. This recipe is to just serve as inspiration to create something hot in the kitchen. Maybe a little dash of red pepper in your pasta sauce? Or sriracha in your eggs? How about jalapeños in your gin and tonic? Notice how it kicks things up a notch. Notice if that spice creates a change in you.
In the meantime, I am going to continue to create and tweak this marinated vegetable Spicy Skewer recipe. It is super hot, hot, hot so eater beware!
- 1 cup white distilled vinegar
- 3 cups water
- 11/2 tablespoons red chili flakes
- 2 - 3 tablespoons sriracha
- 1 tablespoon sugar
- 3 large garlic cloves
- 2 tablespoon fresh chopped parsley
- 1/2 cup red onion sliced thin
- 1 tablespoon salt
- 3 cups crunchy vegetables: cherry tomatoes, cucumbers, carrots, peppers ect
- short skewers (optional)
Combine vinegar, water, chili flakes, sriracha, sugar, garlic, parsley, red onion and salt in a tall canning jar. Let the brine sit for 20 min. Clean, chop and slice all large veggies. Keep cherry tomatoes whole. Skewer the veggies together (optional). Add the veggie skewers or just veggies to the jar and close the top of the jar. Place in the refrigerator for 2 days. Enjoy within a week.
See you tomorrow hot stuff! Hot cha cha! Wink Wink.