When it comes to hot sauces, I keep it simple
The other day when I was shopping I noticed a ridiculous amount of hot sauces on sale at my local grocery store. And it got me thinking, how many different hot sauces do you really need? There are hundreds, no probably THOUSANDS, of different hot sauces on the market. It just seems a bit much to me.
Personally, I keep 2 types of hot sauce in my house. My go-to hot sauce is Tabasco. I prefer it on soups, gumbos, beans, greens, eggs, pretty much anything that needs a little kick. My second choice is a generic brand similar to Krystal hot sauce. I use it for one thing, and one thing only….hot wings. I know it sounds crazy, but that generic sauce, with equal parts butter and a dash of garlic powder cooked up in a pot, makes the BEST wing sauce. I get countless compliments on my wings. So I just stick with my little generic friend.
And that’s it. Nothing crazy, like “Hotter ‘n Hell”, “Sudden Death”, “Crazy Mother Puckers”, or my son’s favorite “Satan’s Crotch”. Not really the type that’s going to look for the next hottest thing on the scoville scale. I guess I’m just a simple girl, and I don’t feel like spending my hard earned money on an outrageous bottle of a funny hot sauce that will probably just sit in my pantry for years.
*Here’s a great recipe to make to top with some good, ol’ tobasco*
Red Beans and Rice
Ingredients:
1 pound dry pinto beans
2 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
1 pound of sausage, cut into bite-sized pieces
2 bay leaves
2 tsp Cajun seasoning
1 Tbs chicken bouillon
6 cups of water
Directions:
1. Rinse beans, and then soak in a large pot of water overnight.
2. In a dutch oven, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3. Rinse beans, then add them to the cooked vegetables along with the sausage. Season with bay leaves and Cajun seasoning.
Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4. Meanwhile, prepare the rice according to the package instructions. Serve beans over steamed white rice and sprinkle with
hot sauce!

Do you have a favorite food that is so tightly wrapped up in your memories, that just to think about it makes your mouth water and your heart ache? Well, I do. That would be my Grandma’s chicken and dumplin’s (In the south the ‘g’ is silent!) 
