Red and Yellow and Yummy All Over

November 16, 2009

Yes, that’s the famous and faddish Sriracha you see below. We made preserved lemons a couple weeks back so we could replicate a pasta we had not too long ago with them, hot sauce, onions, parsley and cauliflower. So tasty–sour, salty and spicy. Not all that hard to make either. Now, we’re thinking of what else we can do with preserved lemons.

Preserved lemon pasta with cauliflower, Sriracha, parsley and onions

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