My ultimate tip for making pasta sauces

Not a recipe but more of a tip that we now do every single time we make a pasta sauce or in fact a lot of other sauces but it’ll make more sense in the first instance with pasta.

We randomly received a free jar of jalapenos (three large ones to be exact) and were pondering what to do with them.

Pasta tip

We started with the obvious by adding them to fajitas and pizzas and then any other funky sandwiches we were making. I definitely think your resistance/ability to withstand the heat goes up the more you eat them.

Then one night we were doing our usual recipe after work making pasta sauce for our evening meal, to which we have progressively been making it more and more spicy (probably linked to the previous point!). We add a mix of chill power; onion powder, garlic powder and different types of paprika for a nice balanced background to the sauce. All credit for this goes to my husband who then proceeded to chop up some of jalapenos and add to the sauce.

The result is an immensely flavored sauce with loads of background.

A word of warning though.. do not add to many or you end up eating each spoonful with a dash or soured cream (not necessarily a bad thing!). I’d also recommend adding a little of the juice from the jar for a bit of background sweetness.

If you can’t get them in large quantities easily like we do try this link from Amazon:

https://www.amazon.co.uk/gp/product/B00FEHRNK4/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B00FEHRNK4&linkCode=as2&tag=melmosparkly-21&linkId=33948d5ab4e3ac5bb2d88b4bbe1d3188

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