{"product_id":"the-hot-sauce-cookbook-isbn-9781607744269","title":"The Hot Sauce Cookbook","description":"\u003cb\u003eFrom veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eHere’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash,\u003ci\u003e The Hot Sauce Cookbook\u003c\/i\u003e will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with \u003ci\u003eThe Hot Sauce Cookbook.\u003c\/i\u003eIntroduction\u003cbr\u003e  \u003cbr\u003e chapter 1   Hurts So Good\u003cbr\u003e Roasted Green Chiles\u003cbr\u003e Escabeche (Pickled Peppers)\u003cbr\u003e Fried Chiles (Chiles Toreados)\u003cbr\u003e  \u003cbr\u003e chapter 2   Mesoamerican Chilmoles\u003cbr\u003e “Son of Suchilquitongo” Salsa Verde\u003cbr\u003e Roasted Green Chile Sauce\u003cbr\u003e\u003cbr\u003e Easy Mole Poblano\u003cbr\u003e Chicken Enchiladas\u003cbr\u003e David Garrido’s Ancho-Tomatillo Sauce\u003cbr\u003e\u003cbr\u003e  Molcajete Sauce\u003cbr\u003e Pico de Gallo\u003cbr\u003e Mexican Shrimp Cocktail\u003cbr\u003e Michelada\u003cbr\u003e\u003cbr\u003e Sikil Pak\u003cbr\u003e Xnipec\u003cbr\u003e Ensalada de Nopalitos\u003cbr\u003e DIY Pace Picante Sauce\u003cbr\u003e  \u003cbr\u003e chapter 3   Island Heat\u003cbr\u003e Pepper Crabs\u003cbr\u003e Carib Crab Salsa\u003cbr\u003e Crab Backs\u003cbr\u003e Boston Beach Jerk Rub\u003cbr\u003e\u003cbr\u003e Jerk Barbecue\u003cbr\u003e Pepper Sherry\u003cbr\u003e Pepper Vinegar (Pique)\u003cbr\u003e\u003cbr\u003e Vinegar Barbecue Sauce\u003cbr\u003e Caribbean Pepper Mash\u003cbr\u003e Papaya Fire\u003cbr\u003e Mango Salsa\u003cbr\u003e\u003cbr\u003e Chez Francine’s Sauce Piment\u003cbr\u003e Pickapeppa Pot Roast\u003cbr\u003e  \u003cbr\u003e chapter 4   Louisiana hot Sauces\u003cbr\u003e Fermented Pepper Mash\u003cbr\u003e Homemade Pepper Sauce\u003cbr\u003e Homemade Buffalo Chicken Wings\u003cbr\u003e\u003cbr\u003e Kevin Roberts’s Beer Wings\u003cbr\u003e Trey Moran’s Ancho BBQ Sauce\u003cbr\u003e Bloody Mary\u003cbr\u003e\u003cbr\u003e Texas Pete BBQ Pork\u003cbr\u003e BBQ Pork Sandwiches\u003cbr\u003e Backyard Oyster Bar\u003cbr\u003e  \u003cbr\u003e chapter 5   International pepper Sauces\u003cbr\u003e Spicy Peanut Sauce\u003cbr\u003e Nuoc Mam Cham (Vietnamese Dipping Sauce)\u003cbr\u003e\u003cbr\u003e Goi Cuon (Vietnamese Summer Rolls)\u003cbr\u003e Homemade Sriracha Sauce\u003cbr\u003e\u003cbr\u003e Sambal\u003cbr\u003e Green Curry Paste\u003cbr\u003e Green Curry Shrimp\u003cbr\u003e\u003cbr\u003e Berbere\u003cbr\u003e Doro Wat\u003cbr\u003e Piri-Piri Sauce\u003cbr\u003e Hot Ajvar\u003cbr\u003e  \u003cbr\u003e chapter 6   Chilehead Chefs’ Hot Sauces\u003cbr\u003e Raj Dixit’s Tomato-Coriander Berbere\u003cbr\u003e Raj Dixit’s Green Curry Chow-Chow\u003cbr\u003e\u003cbr\u003e Raj Dixit’s Pineapple Pique\u003cbr\u003e Zak Pelaccio’s Malaysian Chicken Wings\u003cbr\u003e\u003cbr\u003e David Chang’s Red-Eye Mayo\u003cbr\u003e Bryan Caswell’s Sriracha Citrus Remoulade\u003cbr\u003e\u003cbr\u003e Bryan Caswell’s Shrimp with Sriracha Citrus Remoulade\u003cbr\u003e\u003cbr\u003e Randy Clemens’s Sriracha-Sesame Fruit Salad\u003cbr\u003e\u003cbr\u003e Chris Shepherd’s Nuoc Cham Chicken Salad\u003cbr\u003e Stephan Pyles’s Shrimp Ceviche\u003cbr\u003e\u003cbr\u003e Stephan Pyles’s Habanero Cranberry Sauce\u003cbr\u003e Fire and Ice Cream\u003cbr\u003e  \u003cbr\u003e Index\u003cbr\u003e“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.” \u003cbr\u003e —Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern\u003cp\u003eVeteran  food writer and three-time James Beard Award winner \u003cb\u003eRobb Walsh\u003c\/b\u003e is the  author of more than a dozen cookbooks, including the iconic \u003ci\u003eTex-Mex Cookbook \u003c\/i\u003eand \u003ci\u003eLegends of Texas Barbecue\u003c\/i\u003e. A former restaurant reviewer for the \u003ci\u003eAustin Chronicle\u003c\/i\u003e, \u003ci\u003eHouston Press,\u003c\/i\u003e and \u003ci\u003eHoustonia Magazine\u003c\/i\u003e,  Walsh lives in Houston, Texas, and co-owns El Real Tex-Mex Cafe with  chef Bryan Caswell. He is a cofounder and board member of Foodways  Texas.\u003c\/p\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Salsa surpassed ketchup, newspaper columnists, sociologists, and grocery industry gurus marked it as a major milestone, an indicator of irreversible changes in the ethnic makeup of our society. By 2002, the space allotted to hot sauces and salsas in the average supermarket went from a few feet of shelf space to close to an entire aisle. At the fast-food counter and the condiment station of the ballpark, hot sauce has joined ketchup and mustard in the plastic-squeeze-packet pantheon.\u003cbr\u003e\u003cbr\u003e Business Week’s list of the twenty-five top-selling condiments in America includes six salsas and four pepper sauces. The hot parade shows no sign of letting up. The 2012 Culinary Trend Mapping Report by food-industry think tank Packaged Facts declared that hot and spicy foods were still one of the fastest growing segments of the grocery business. The researchers reported that multicultural Generation Y and the growing Asian demographic were “eager to try bigger, bolder, hot and spicy flavors in nearly every daypart, food and beverage category, and season.”\u003cbr\u003e\u003cbr\u003e From the mainstream American point of view, hot and spicy food seems like something that’s arrived on the culinary scene in the last twenty years. But while some of the brand names might be new, the recipes for the hot sauces contained inside the bottles go back hundreds and, sometimes even thousands, of years.\u003cbr\u003e\u003cbr\u003e This book is a casual tour of hot-sauce history, a practical guide for making it at home, and an exploration of the strange relationship between humankind and hot and spicy food.\u003cbr\u003e\u003cbr\u003e In six chapters, we consider where hot sauce came from and where it’s going. Chapter 1 introduces some key hot sauce terminology and also describes the various peppers that are used in recipes throughout this book. In chapter 2, you’ll see how your favorite Mexican salsa recipes evolved from centuries-old Mesoamerican “chilmoles.” Chapter 3 will give you some new ideas about how to use the habanero-type chiles of the Caribbean islands, and recounts the story of the pepper sauces that made those intensely hot chiles famous. Chapter 4 follows the fortunes of the Louisiana pepper sauce moguls, and offers recipes for making your own fermented pepper sauces at home. Chapter 5 is a world tour of international hot sauces, including do-it-yourself recipes for Thai Sriracha, Ethiopian berbere, and Indonesian sambal oelek. Finally, in chapter 6 we’ll see how some of America’s top chefs are using hot sauces to raise the profile of fiery food in contemporary American cuisine.\u003cbr\u003e  \u003cbr\u003e----------------------------------------------------- \u003cbr\u003e  \u003cbr\u003e \u003cb\u003eEscabeche\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e(Pickled Peppers)\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e Makes about 2 quarts or 11\/2 pounds (drained)\u003cbr\u003e This blend of pickled chile peppers, carrots, and onions with seasonings is a favorite condiment. You can use the pickling liquid as a pepper sauce.\u003cbr\u003e  \u003cbr\u003e 2 tablespoons olive oil\u003cbr\u003e 1 small onion, thickly sliced\u003cbr\u003e 5 cloves garlic, peeled and quartered\u003cbr\u003e 8 cups water\u003cbr\u003e 15 jalapeño chiles (about 1 pound)\u003cbr\u003e 1 pound carrots, peeled and sliced \u003cbr\u003e ½ inch thick (about 2 cups)\u003cbr\u003e 1¼ cups cider vinegar\u003cbr\u003e Pickling salt\u003cbr\u003e 1 teaspoon dried Mexican oregano\u003cbr\u003e 4 bay leaves\u003cbr\u003e White vinegar\u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e Heat the oil in a large soup pot over medium-high heat. Add the onion and sauté for 3 min-utes, then add the garlic. Continue cooking until the onions are soft, 1 to 2 minutes. Add the water and bring to a boil. Add the jalapeños and carrots and cook for 5 minutes, or until slightly softened. Add the cider vinegar, 1 tablespoon pickling salt, oregano, and bay leaves and simmer for another minute. Remove from the heat and allow to cool.\u003cbr\u003e\u003cbr\u003e Transfer the jalapeños, carrots, and onions with a slotted spoon or tongs into sterilized glass quart-size jars (you may need several). When the cooking liquid has cooled, cover the vegetables with liquid until the jars are three-quarters full. Add 1 tablespoon pickling salt to each jar and fill to the top with white vinegar. Cap each jar tightly and store in the refrigerator for up to several months.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302267637989,"sku":"NP9781607744269","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607744269.jpg?v=1767739831","url":"https:\/\/k12savings.com\/es\/products\/the-hot-sauce-cookbook-isbn-9781607744269","provider":"K12savings","version":"1.0","type":"link"}