deidremefford

August 29, 2011 at 6:16pm

As usual you guys at KAF take the mystery out of making all things good. Only caveat to the Samosas would be that the spices were too timid - might be an East Coast/West Coast kind of thing? As it is I dipped each samosa in at least 1/2 tea of Sriracha. Zhug a Yemeni paste/salsa that comes in red or green is wonderful too. Hi Deidre, I tend to be a little on the wimpy side about heat, plus when I'm feeding a crowd I find it better to err on the mild side and let folks add extras to spike the heat. I'm glad you found a yummy way to get the burn you wanted. ~ MaryJane
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