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The Hot Sauce Cookbook
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Table of 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

Index

About the Author

A three-time James Beard award winner, ROBB WALSH is the author of six Texas cookbooks, including Texas Eats. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns the restaurant El Real Tex-Mex Cafe with chef Bryan Caswell. He lives in Houston, Texas.

Reviews

"As a big-flavor, hot-food freak, I adore this book for its deep coverage of all things spicy. But where Walsh really shines is in his simple, DIY approach to hot sauces: Now any cook, regardless of skill level, can make their own at home."
-Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern

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