I have never cooked with adobo sauce before, so I was not aware of how spicy it is! It’s crazy spicy! Like, really, really, spicy—but also very tasty! Although I didn’t know if I could continue after the first bite, I kept on keepin’ on, and I have to tell you, I felt…accomplished by the end of this meal, like I should win something or at least been given a pat on the back. I am not a total wuss! Now I wonder, since I handled that level of spice, what else I can do with this new found power—taste bud power, or the ability to handle adversity…in my mouth. It’s exhilarating! How many of us are out there? What can we do with this ability to tolerate crazy spicy food? There should be a cause. I will find one.
SPICY Adobo Langostino Tails and Swiss Chard
1 bag defrosted langostino tails (Trader Joe’s!)
1 bag Swiss chard (Trader Joe’s!)
1 small can adobo sauce (Ralphs)
1 tablespoon extra-virgin olive oil
½ lime, juiced
Salt to taste
This is what I did to make a SUPER SPICY, MOUTH-ON-FIRE, bragging rights dish:
In a medium skillet, add the olive oil and cook the Swiss chard for a few minutes, tossing frequently, unil wilted slightly. Throw in a little sea salt—I did a few grinds. Throw in the can of sauce and stir to combine and heat through. Top with the lobster and toss to combine and heat through a little more. Add lime juice, stir, and serve! (I DID not eat the whole peppers that came in the sauce!)
Here is what you can do to make it a little easier on your mouth, shame free:
Do the same thing as above, but add 1-2 tablespoons of the sauce only!