The Hot Sauce Cookbook by Walsh, Robb -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents 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

Glossary About the Author Index