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Index
Title Page Copyright Try These First Contents Introduction PART ONE HOT SAUCE BASICS Chapter One: Getting Started Chapter Two: Glorious Chiles Chapter Three: Cooking with Fire PART TWO RECIPES Chapter Four: Central America and the Southwest PACE-STYLE PICANTE SAUCE NEW MEXICAN ROASTED GREEN CHILE SAUCE NEW MEXICAN RED SAUCE CITRUS CHIPOTLE SALSA ROASTED TOMATO SALSA SMOOTH SALSA VERDE MISSION-STYLE ROASTED TOMATO SALSA SMOOTH ANCHO CHILE SALSA PASTOR SALSA SALVADORAN SALSA ROJA LIZANO-STYLE COSTA RICAN SALSA BELIZEAN CARROT-ORANGE HOT SAUCE BLACK BEAN AND GREEN CHILE BREAKFAST BURRITO GRILLED CHILI AND COCOA-RUBBED FLANK STEAK WITH NEW MEXICAN RED SAUCE CARNITAS TACOS WITH PASTOR SALSA CRUNCHY FISH TOSTADAS WITH CABBAGE SLAW VERDE SALVADORAN CHEESE AND BEAN PAPUSAS WITH SALSA ROJA GRILLED CORN WITH BELIZEAN CARROT-ORANGE HOT SAUCE Chapter Five: Louisiana BASIC LOUISIANA HOT RED PEPPER SAUCE RED HOT SAUCE IN THE STYLE OF FRANK’S EASY AGED PEPPER MASH TEXAS PETE-STYLE HOT SAUCE CRYSTAL-STYLE SAUCE TABASCO-STYLE SAUCE HERBED LOUISIANA HOT PEPPER SAUCE GARLICKY HOT RED PEPPER SAUCE GREEN LOUISIANA HOT PEPPER SAUCE CAJUN BARBECUE SAUCE CHICKASAW HOT SAUCE SPICY NEW ORLEANS COCKTAIL SAUCE SMOTHERED OVER-EASY EGGS ON BISCUITS WITH SAUSAGE GRAVY HOT SAUCE AND BUTTERMILK FRIED CHICKEN DEVILED HAM WITH CROSTINI PANFRIED CATFISH SANDWICH WITH SPICY MAYO STEAMED SHRIMP WITH SPICY NEW ORLEANS COCKTAIL SAUCE OYSTER AND ANDOUILLE STEW Chapter Six: West Indies and the Caribbean SAUCE TI MALICE BERMUDAN PEPPER SHERRY CARIBBEAN-STYLE HOT SAUCE PUERTO RICAN PIQUE JAMAICAN SCOTCH BONNET PEPPER SAUCE ESCABECHE (PICKLED PEPPERS) PAPAYA CHILE HOT SAUCE JERK SAUCE HOT CURRIED CARIBBEAN SAUCE SAUCE CHIEN SPICY CARIBBEAN SWEET POTATO STEW CARIBBEAN BLACK BEANS AND PLANTAINS SPICE-RUBBED RACK OF LAMB JERK-MARINATED BARBECUE CHICKEN PAN-SEARED HALIBUT WITH SAUCE CHIEN Chapter Seven: Asia and the Pacific Rim SRIRACHA SAMBAL OELEK SPICY PEANUT SAUCE CHINESE HOT CHILE OIL KOREAN CHILE SAUCE SWEET ASIAN CHILE SAUCE NUOC CHAM SMOOTH SERRANO-CILANTRO-MINT CHUTNEY BIBER SALCASI ADZHIKA CHILE PEPPER WATER (CHILI PEPPA WATAH) RED ROOSTER COCKTAIL CURRIED CAULIFLOWER CREAMY EGGPLANT DIP GRILLED CHICKEN SATAY BEEF BULGOGI (KOREAN BARBECUED BEEF) SPICY AHI TUNA POKE Chapter Eight: Beyond BRAVA SAUCE PIRI PIRI SAUCE (PERI PERI, PILI PILI) HARISSA AJI CRIOLLO ROASTED BEET SALAD WITH HARISSA DRESSING CRISPY BAKED POTATO WEDGES WITH AJI CRIOLLO BROILED COD WITH BRAVA SAUCE BRAISED PIRI PIRI CHICKEN THIGHS
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