Author Notes: A restaurant close to my house serves Saltines tossed and baked in Tabasco. I decided to try my own hand at flavoring some crackers with Cholula – also known as the best red pepper sauce EVER. I made a batch on Sunday, and they are so snackable I can’t even tell you. It’s also one of the easiest accoutrements to make for winter chili and chowders. —theicp
Makes: 1 box oyster crackers
Ingredients
-
8
oz. Oyster crackers
-
6
T. Melted butter
-
1
c. Cholula {or Tabasco or Louisiana or Texas Pete}
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the melted butter with the Cholula. Let it sit so it cools down to room temperature.
- As gently and quickly as you can, add the crackers to the bowl and toss the with the butter and Cholula mixture. Make sure all the crackers are evenly coated – and get them out quickly before they start getting soggy.
- Line the crackers on two separate baking sheets, making sure the crackers are lined in one, even layer.
- Bake in the oven for 20 minutes, remove, and let cool. {Although truth be told, nothing stops me from eating them right out of the oven.}
