The Hot Sauce Cookbook

165 Pages·2018·18.37 MB·English

by  Heather Thomas

CONTENTS
Cover
About the Book
About the Author
Title Page
Introduction
HOME-MADE HOT SAUCES
Hot dipping sauces
Mexican hot sauce
Sweet Thai chilli sauce
Home-made fermented Sriracha
Quick sauces
Harissa
Green harissa
Szechuan hot plum sauce
Tomato chilli jam
West Indian hot pepper sauce
SNACKS
Nachos with melted cheese & hot sauce
Hot sauce buffalo wings
Mexican torta
Chicken quesadillas with Mexican hot sauce
Andalucian piri piri tapas
Trinidad roti with hot sauce
Tofu kebabs with sweet chilli sauce
Cheesy hot sauce bread
Vietnamese prawn (shrimp) spring rolls with sweet chilli sauce
Harissa & red pepper hummus
BREAKFASTS & BRUNCHES
Jamaican stamp ‘n’ go fish fritters
Mexican brunch
Caribbean corn fritters with hot sauce
Turkish poached eggs with harissa
Green French toast with sweet chilli sauce
Sweet potato pancakes with hot sauce
Breakfast burritos
Peruvian brunch with aji hot sauce
LIGHT LUNCHES
Smashed beans with jalapeño salsa verde
Thick lentil harissa soup with spicy lamb topping
Lebanese flatbread pizza with onions & harissa
Crisp-fried prawn (shrimp) tempura with wasabi mayo
Thai crabcakes with sweet chilli sauce
Harissa chicken shawarma wraps
Vietnamese banh mi
Chorizo-stuffed squid with Spanish hot sauce
Tofu, noodle & broccoli jars with hot peanut sauce
Mexican veggie burgers with Sriracha ketchup
Crunchy Thai steak salad
Japanese rice & edamame salad with tuna
Bang bang chicken salad
Griddled salmon tacos with smashed avocado
MAIN MEALS
Jamaican jerk chicken with rice & peas
Spicy Greek meatballs with avgolemono sauce
Sticky rose harissa chicken thighs with lemon couscous
Piri piri chicken with sweet potato wedges
Chinese chicken dumplings with sweet chilli sauce
Chicken jambalaya with Tabasco
Crispy duck with Szechuan hot plum sauce
Brazilian coconut prawn (shrimp) stew
Griddled steaks with green Tabasco butter
Lemongrass pork skewers with hot sauce
Sriracha salmon fillets with noodles
Caponata with tomato chilli jam
Veggie nasi goreng
DESSERTS, BAKING & DRINKS
Sticky Sriracha chocolate brownies
Peanut butter Sriracha choc chip cookies
Spicy chocolate orange mousse
Sriracha Bloody Mary
Hot sauce Margarita
Mexican hot chocolate
Copyright
ABOUT THE BOOK
HOT SAUCE ADDICTS THIS WAY…
No longer relegated to the side of the plate, hot sauce is now
the star of the show!
Dive into this cookbook for fantastically fiery dishes including
Chilli-fried eggs, Hot Sauce Buffalo Wings, Sriracha Buttered Shrimp,
Harissa Chicken Shawarma Wraps, Crunchy Thai Salad, and even
sweet treats like Chilli Chocolate Brownies and Mexican Hot Chocolate for
die-hard hot sauce addicts.
ABOUT THE AUTHOR
Heather Thomas is a health and cookery writer and editor who has worked with
all the major slimming organisations in the UK, including Slimming Magazine,
Slimming Clubs, Weight Watchers, Slimming World, Rosemary Conley,
LighterLife, Scottish Slimmers, Unislim, Cambridge Weight Plan and Tesco
Diets. She is the author of The Avocado Cookbook (Ebury, 2016) and The
Chickpea Cookbook (Ebury, 2017), The Sweet Potato Cookbook (Ebury 2017),
The Hot Sauce Cookbook (Ebury 2018).
Heather has worked with many top chefs, nutritionists and women’s health
organisations and charities, and has contributed to health and food magazines in
the UK and the United States. She practises what she preaches and eats a very
healthy diet and stays slim and fit.

INTRODUCTION
Hot sauces are now increasingly popular as more and more people become
interested in eating a more varied diet and exploring different world
cuisines. Consequently, new types of hot sauces are emerging all the time
and there are literally hundreds available, if you include all the regional and
artisanal brands as well as the ubiquitous well-known ones.
Hot chilli-based sauces have always played a starring role in Asian, Mexican,
Caribbean and Middle Eastern cooking, but now that our taste buds are
developing a hankering for spice, they are featuring more prominently in
traditional Western dishes, too, as well as being used as a condiment. In the
United States, these sauces have such popularity that there are even hot sauce
festivals that attract thousands of aficionados, who gather to taste the latest
varieties and discover new brands. Once a fringe ethnic food, hot sauces are now
hitting the mainstream and most of us have at least one bottle in our kitchen
cupboard.
THE BASIC INGREDIENTS
Hot sauces vary in their flavour, colour, texture and intensity of heat, depending
on which chilli peppers are used to make them and how they are combined with
other ingredients. However, they all contain three essential elements: chillies,
vinegar and salt. Sugar, spices, herbs, garlic, tomatoes, vegetables and
thickening agents may be added to this holy trinity. Flavourings and colourings
are sometimes exotic, as in the case of rose harissa, which incorporates crushed
rose petals and rose water.
AROUND THE WORLD
This book celebrates the diversity of hot sauces, capturing the flavours and
cultures of their countries of origin. The recipes feature fiery crimson harissa
paste from the Levant and North Africa, Thai sweet chilli and Sriracha sauces,
West Indian hot pepper sauces, Jamaican jerk sauce, Portuguese and southern
African piri piri sauce, South American aji, Mexican Cholula, jalapeño and
smoky chipotle chilli sauces, Indonesian sambal oelek, Chinese Szechuan spicy
plum sauce and Japanese wasabi, as well as red and green Tabasco from
America.
Sriracha is a good example of a hot sauce that has taken off from its humble
beginnings in a Thai seaside village to become a global phenomenon. The spread
of street food stalls and markets and food and music festivals, as well as the new
breed of food bloggers, have helped hot sauces go viral and develop a cult
following. Like many other hot sauces that are now mainstream, the appeal of
Sriracha lies in its versatility. It has reached out from being solely a condiment
in Thai and Vietnamese restaurants to flavouring cookies, cakes and desserts as
well as savoury dishes.
RECIPES
In this book we have recipes for hot sauces that you can make from scratch at
home, ranging from tomato chilli jam for enhancing cheese and cold meats to
unusual variations on harissa, including rose harissa and a green version
flavoured with herbs. You can learn how easy it is to cook your own sweet chilli
sauce or even Sriracha, and you’ll also find hot and spicy salad dressings, salsas,
dipping sauces and marinades.
The delicious recipes feature snacks, desserts and drinks as well as breakfasts
and brunches, salads and supper dishes. There are old favourites as well as some
exciting and innovative dishes from around the world, including Jamaican jerk
chicken and ‘stamp and go’ fritters, Mexican burritos, harissa chicken shawarma
wraps and a Peruvian quinoa brunch with aji.
THE APPEAL OF HOT SAUCE
Hot sauces are more than ‘just a food’, they reveal how cultures can fuse and
connect. Even though countries in different parts of the world have their own
interpretations, we can all relate to the basic ingredients of chillies, salt and
vinegar. There’s something very personal, pleasurable and almost spiritual about
these three elements – they can transform our mood as well as our palate. So
whether you want to just add heat to a soup or spice up a cake or loaf of bread,
our hot sauce recipes will show you how.