HOT MOMMA BOTTLECAPS

INGREDIENTS 

• 1 16oz Jar Sliced Jalapeños 
• ¼ Cup Jalapeño Juice from jar
• ½ Cup Sour Cream
• ¼ Cup Ranch Dressing
• 1 tsp Lime Zest
• 1 Tbsp Fresh Lime Juice
• ½ Cup AP Flour
• 2 tsp Hot Momma Seasoning, mild or fiery
• 1/3 Cup Water
• 2 Tbsp Cornstarch
• Oil for frying

DIRECTIONS 

Drain jalapeños and dry on paper towels. Stir together sour cream, ranch dressing, lime zest, and lime juice in a small bowl and set aside for dipping. Whisk together flour and HMS in a shallow bowl. Whisk water and jalapeño juice in flour until smooth. Place cornstarch in a shallow bowl. Toss jalapeño slices into cornstarch a little at a time. Toss to coat and shake off any excess. Coat jalapeño slices in batter and allow excess to drip. Heat oil to 375* and fry jalapeños, several at a time for 1-2 minutes. Use slotted spoon and transfer to paper towels. Serve with dip.  Ac-salsa-rize!