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From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here's a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas-including riffs on classic brands like Frank's RedHot, Texas Pete, Crystal, and Sriracha-plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere…mehr

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Produktbeschreibung
From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here's a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas-including riffs on classic brands like Frank's RedHot, Texas Pete, Crystal, and Sriracha-plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes-including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you're a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

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Autorenporträt
Veteran food writer and three-time James Beard Award winner Robb Walsh is the author of more than a dozen cookbooks, including the iconic Tex-Mex Cookbook and Legends of Texas Barbecue. A former restaurant reviewer for the Austin Chronicle, Houston Press, and Houstonia Magazine, Walsh lives in Houston, Texas, and co-owns El Real Tex-Mex Cafe with chef Bryan Caswell. He is a cofounder and board member of Foodways Texas.

Inhaltsangabe
Introduction
chapter 1 Hurts So Good
Roasted Green Chiles
Escabeche (Pickled Peppers)
Fried Chiles (Chiles Toreados)
chapter 2 Mesoamerican Chilmoles
"Son of Suchilquitongo" Salsa Verde
Roasted Green Chile Sauce
Easy Mole Poblano
Chicken Enchiladas
David Garrido's Ancho-Tomatillo Sauce
Molcajete Sauce
Pico de Gallo
Mexican Shrimp Cocktail
Michelada
Sikil Pak
Xnipec
Ensalada de Nopalitos
DIY Pace Picante Sauce
chapter 3 Island Heat
Pepper Crabs
Carib Crab Salsa
Crab Backs
Boston Beach Jerk Rub
Jerk Barbecue
Pepper Sherry
Pepper Vinegar (Pique)
Vinegar Barbecue Sauce
Caribbean Pepper Mash
Papaya Fire
Mango Salsa
Chez Francine's Sauce Piment
Pickapeppa Pot Roast
chapter 4 Louisiana hot Sauces
Fermented Pepper Mash
Homemade Pepper Sauce
Homemade Buffalo Chicken Wings
Kevin Roberts's Beer Wings
Trey Moran's Ancho BBQ Sauce
Bloody Mary
Texas Pete BBQ Pork
BBQ Pork Sandwiches
Backyard Oyster Bar
chapter 5 International pepper Sauces
Spicy Peanut Sauce
Nuoc Mam Cham (Vietnamese Dipping Sauce)
Goi Cuon (Vietnamese Summer Rolls)
Homemade Sriracha Sauce
Sambal
Green Curry Paste
Green Curry Shrimp
Berbere
Doro Wat
Piri-Piri Sauce
Hot Ajvar
chapter 6 Chilehead Chefs' Hot Sauces
Raj Dixit's Tomato-Coriander Berbere
Raj Dixit's Green Curry Chow-Chow
Raj Dixit's Pineapple Pique
Zak Pelaccio's Malaysian Chicken Wings
David Chang's Red-Eye Mayo
Bryan Caswell's Sriracha Citrus Remoulade
Bryan Caswell's Shrimp with Sriracha Citrus Remoulade
Randy Clemens's Sriracha-Sesame Fruit Salad
Chris Shepherd's Nuoc Cham Chicken Salad
Stephan Pyles's Shrimp Ceviche
Stephan Pyles's Habanero Cranberry Sauce
Fire and Ice Cream
Index