University of Mississippi professor John O’Haver, who enjoys globally influenced cooking, integrates the freshest ingredients from the farmers market with a Southern flair. He says this dish can be made with up to a whopping 1/4 cup of cayenne pepper. One teaspoon was more than enough for me and the others brave enough to taste it.
Because you want an overall red coloring, add an equal amount of paprika . O’Haver states, “But be warned, the flavor will continue to intensify the longer it sits.” It may be eaten by itself or over cooked rice. -- Jeanne Besser