Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces
Jennifer Trainer Thompson
Format: PDF / Kindle (mobi) / ePub
Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup. Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorching cocktails, like Daiquiri Diablo and Slow-Burn Martinis! Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including Live with Regis and Good Morning America. She has traveled her own personal "Trail of Flame," speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.
chiles with a lot of dazzle.” Wanted: Bahama Mama seeks big Dutch Red to ring my Cascabel. Don’t try to curry favor. I’m fruity and ornamental, with a Scotch Bonnet, and can tell a Rat’s Tail from Mrs. Jacques’ Behind. Naga Vipers need not apply. HABANERO. Cousin of the Scotch bonnet, these searing chiles are shaped like a walnut and can be found green, orange, red, or yellow. Forty times hotter than a jalapeño, it’s the hottest chile in Central America or the Caribbean. Some say the habanero
Transfer the mixture to a blender and add enough of the oil while blending until you get a guacamole-like consistency. 3. Pour the mixture into an 8-inch square baking dish, top with the feta cheese, and bake for 30 minutes. Serve hot. SERVES 10–12 HOT SAUCE OPTIONS HOMEMADE: Adzhika (page 85), Pili Pili (page 95), or Malagueta (page 58) TRAIL OF FLAME A while back, I wrote a book about the culture of hot and asked people to write or e-mail me their stories. But when I received a
Sauce Ti-Malice, 77 Scallops in Chile-Lime Sauce, 170 Spicy Pineapple Margarita, 106, 107 Tomatillo Salsa, 116, 117 Yucatán Lime Soup, 148–49 Louisiana Hot Sauce, 59 M making hot sauces, 50–51, 72 malagueta chiles, 37 Brazilian Lime Sauce, 66 Malagueta, 58 mangos, 44–45 Caribbean Hot Sauce, 67 Caribbean Mango Salsa, 173 Cross-Dresser, 84 Grilled Swordfish with Caribbean Mango Salsa, 172 Inner Beauty Hot Sauce, 75 Mango Salsa, 78, 118 maple syrup Crispy Maple-Chipotle
during the succeeding 20 years. Meanwhile, McIlhenny — like many sauce makers today, urged on by a good response from family and friends — decided to bottle his sauce. He first called it Petite Anse Sauce, after his wife’s family’s plantation on Avery Island, but his father-in-law balked at using the name, so he named it Tabasco, after the peppers and perhaps the region they were from. (The word tobasco was used loosely during that period. Allspice, which was exported from the Tabasco region,
The Americas LOUISIANA. With a razor-sharp heat, these sauces are simple blends of cayenne or Tabasco peppers, vinegar, and salt. The salt and chile peppers are mashed and aged for 1 to 3 years, then blended with vinegar. Occasionally xanthan gum or other thickeners are used. Popular Louisiana-style brands include Crystal, Frank’s RedHot, Tabasco, and Trappey’s. Louisiana hot sauces have a relatively thin consistency, with the good ones being more flavorful than merely a spicy, salty vinegar.