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Make hot sauces from around the world with The Hot Sauce Cookbook

The recipes in The Hot Sauce Cookbook will have you wiping your brow, looking for water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes.

The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product. The Hot Sauce Cookbook lets you cook some of the world’s spiciest dishes, with:

49 hot sauce recipes from around the world 27 complementary food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay10 tips for making great hot sauce Profiles of 29 types of chiles and their heat levels

With The Hot Sauce Cookbook, you won’t need to go to a restaurant or a grocery store to enjoy great spicy flavors—they’ll be waiting for you in your fridge.

From the Publisher

SAMPLE RECIPE: Basic Louisiana Hot Red Pepper Sauce

MAKES: 3 cups

For the American South, this type of hot sauce is akin to mother’s milk. Splashed on everything from a plate of field peas (“black-eyed” to Northern-types) to eggs, this sauce is bottled fire and served as spice when there was none to be found. The first commercial hot sauce popped up during Reconstruction at the end of the Civil War, but the first known attempt at bottling fire was a half-century earlier, in Massachusetts!

Instructions:

1. In a large saucepan over high heat, bring the chiles, vinegar, and salt to a simmer. Reduce the heat to medium and let simmer until the chiles are soft, about 5 minutes more.

2. Transfer the mixture to a blender. Remove the small cap in the blender lid, place the lid on the blender, and cover the hole with a kitchen towel. Blend until smooth, stopping and scraping down the sides of the blender with a rubber spatula if necessary. Transfer to an airtight container and refrigerate for 2 weeks before using. Will keep in the refrigerator for up to 4 months.

INGREDIENTS: 1 pound red jalapeño chiles, stemmed 2 cups distilled white vinegar 2 tsp fine salt

Publisher ‏ : ‎ Callisto; Gld edition (March 19, 2014)
Language ‏ : ‎ English
Paperback ‏ : ‎ 156 pages
ISBN-10 ‏ : ‎ 1623153654
ISBN-13 ‏ : ‎ 978-1623153656
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 5.25 x 0.36 x 8 inches
Reviewer: Andrew Lee Gauldin
Rating: 5.0 out of 5 stars
Title: The Hot Sauce Cookbook - The Book of Fiery Salsa And Hot Sauce Recipes by Rockridge Press, Berkeley, California
Review: Rockridge Press is heading for another Amazon and New York Times' 'Best Seller' with this delightful, taste-filled, concise and informative cookbook on hot sauce. Divided into two parts, The Hot Sauce Cookbook takes you around the globe with easy to implement recipes and illustrative narratives detailing the folklore behind the best spicy sauces and the techniques used to create flavors previously only known to indigenious populations. Part I offers the necessary tools, equipment and safety tips in creating home based delicious sauces by providing regional antedotes using the differences in cultural variances. It also walks the reader through the Scoville Scale and the importance of room ventilation and having mechanical soap containing pumice to ease any accidential burning while handling these potent chiles. Part II gives step by step instructions on preparation of each recipe and the meats and vegetables used natively to accompany the sauces. For a novice or a seasoned Iron Chef, this cookbook is a goldmine and must have in any kitchen seeking to impress and add flavor to meals using spicy sauces. If you have only one hot sauce cookbook in your home, this one is a must!

Reviewer: G. L. Scott
Rating: 5.0 out of 5 stars
Title: Good cookbook with many easy to make hot sauces
Review: I like to do a lot of research when getting into new types of cooking and found this cookbook to be a great reference for making hot sauces.I bought the Kindle version and will probably buy the paperback version now that I've had a chance to read the book as paging through this type of book on a Kindle is tedious at best. Formatting for the Kindle was done well and I didn't see any obvious problems with the formatting.Instructions for making the hot sauce are clear and easy to follow plus the author uses easy to find ingredients for the most part. A trip to you local Asian or Mexican market may be required for a couple of the recipes.If I have one complaint it's that the book was written before the super hot chiles became easy to find so there are no recipes for making hot sauce with the really hot peppers like ghost and scorpions.Overall, this is a good starter book for your cookbook library.

Reviewer: Carolyn Matigian
Rating: 4.0 out of 5 stars
Title: GREAT recipes, no pictures!
Review: The cover of this book is beautiful, and chiles are so colorful, I would have thought there would be at least a few pictures...but the book is only $5.99, so I guess that makes sense.This book has a great intro on chiles around the world, and my favorite part is the descriptions of each chile, fresh and dried. The descriptions are very helpful and the charts with the scoville unit scale are very helpful. The intro also goes over what constitutes a hot sauce, and what cooking utensils you'll need including nonreactive cookwear and rubber spatulas. Lastly, there are 10 tips for making hot sauce that I found to be very valuable in getting started.The book contains chapters on Latin American, Louisiana style, Asian, West Indies/Caribbean, and "Beyond" hot sauces. First are the Latin-American hot sauces, most of which look great! Of particular interest were the Citrus Chipotle, Pastor salsa with Pineapple, and the Linzano style Costa Rican salsa, which is like a hot steak sauce. The Louisiana Hot Sauce chapter is pretty straightforward, but I'd love to try and make a good homemade version of Frank's, and there is an interesting New Orleans spicy bbq sauce and a spicy cocktail sauce that look a bit different. The next chapter is on Asian sauces, which includes a sriracha recipe I can't wait to try and make.All in all, I can't wait to try to make more of these hot sauces!

Reviewer: horses273
Rating: 5.0 out of 5 stars
Title: I found this cookbook to be what I was looking for
Review: The Hot Sauce Cookbook provides ample samples of recipes from the different cuisines worldwide. From continent to continent, and coast to coast, I found plenty of spice and suggestions on implementing the recipes into my daily cooking. The book gives all the needed kitchen tools and gadgets in a list at the beginning. It also provided basic canning instructions for the novice who has never canned before.I like the way the author listed all of the differing types of peppers with the heat measurements included so I can make an educated decision on which dishes or sauces I feel more confident in trying with my family. Also, I appreciate the history of hot sauce for my knowledge.With there being such a variety of recipes offered, I feel certain that I will be able to make these sauces for my family as well as to give as gifts to my friends.While I do like that the book gives recipes to use the sauces with, such as the carne' al pastor (my favorite), I would like to see more recipes for the sauces. All in all, worth the money.

Reviewer: paul wooten
Rating: 5.0 out of 5 stars
Title: Mouth-Watering Cookbook for Hot Sauce Lovers
Review: If you live and die with Pace Picante sauce and will abide no other, you can quit reading now...although there is a recipe where you can make your own fresh-style Picante sauce. This is an adventurous and informative book on salsas and hot sauces from around the world, and a great book at that.The introduction is quite interesting, from the description of the different chiles from around the world and where they rate on the Scoville heat scale, to 10 tips for making great hot sauces.For hot-sauce lovers who like to explore new styles, you will eat this book up with a spoon. With distinct chapters on hot sauces from:1. CENTRAL AMERICA AND THE SOUTHWEST2. Louisiana3. West Indies and the Caribbean4. AsianFor most of the hot-sauce recipes, there is a tasty-looking food recipe that uses each hot sauce, and your mouth will start watering as you read. I could go on, but I am headed to the store for ingredients and straight back to the kitchen to get to work trying my hand at some of these fabulous looking hot sauces and dishes they go with.

Reviewer: Tony M.
Rating: 5.0 out of 5 stars
Title: EXCELLENT BOOK
Review: A lot of very good recipes. I have made a couple of the sauces. Very good transaction overall.

Reviewer: NecronNinety9
Rating: 5.0 out of 5 stars
Title: If You Love Hot Sauce You Will Love This Book
Review: Lotsa awesome recipes. We have loved everyone we have tried!!

Reviewer: Magda Perri
Rating: 4.0 out of 5 stars
Title:
Review: I would have liked to see more illustrations but otherwise the recipes are easy to follow and lots of great ideas using a variety of peppers, from mild to very hot. Great book for the hot sauce lovers out there.

Reviewer: Eddie Trim
Rating: 5.0 out of 5 stars
Title:
Review: Great product fast service good value

Reviewer: Donnaj
Rating: 3.0 out of 5 stars
Title:
Review: Good recipes would have liked some colour pictures.

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title:
Review: Great book prompt delivery

Reviewer: Nicola Burton
Rating: 4.0 out of 5 stars
Title:
Review: This book is good for recipes for using hot sauce in a recipe (like chicken in hot sauce), it's not got many actual hot sauce recipes to make your own hot sauce.