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The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes Hardcover – May 14, 2013


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The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes + Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces + Hot Sauce Clear Glass Dasher Bottle - Empty - 5 oz - 6 Pack
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Product Details

  • Hardcover: 144 pages
  • Publisher: Ten Speed Press (May 14, 2013)
  • Language: English
  • ISBN-10: 1607744260
  • ISBN-13: 978-1607744269
  • Product Dimensions: 7.5 x 7.2 x 1 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #24,129 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe from The Hot Sauce Cookbook: Easy Mole Poblano

Easy Mole Poblano

Makes 2 cups

Ingredients
  • 2 ancho chiles
  • 1 pasilla chile
  • 1 guajillo chile
  • 1 1/2 cups chicken stock
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 onion, sliced
  • 2 tomatoes, quartered
  • 1 ounce semisweet chocolate pieces
  • 1 teaspoon tahini
  • 1 teaspoon almond butter
  • 1 tablespoon smooth peanut butter
  • 1/2 teaspoon sugar
  • Salt
Directions

Stem and seed the chiles, tear them up, and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak for 10 minutes, or until soft. Remove the chiles and reserve the chicken stock.

In a saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook until translucent, about 5 minutes. Add the tomatoes, ancho chile, pasilla chile, guajillo chile, chocolate, tahini, almond butter, peanut butter, sugar, and chicken stock. Simmer for 5 minutes. Transfer the mixture to a blender and puree until smooth. If the texture is still gritty, return the mole to the blender and puree again. Tightly sealed, this sauce will keep in the refrigerator for up to a week.

Featured Recipe from The Hot Sauce Cookbook: Homemade Buffalo Chicken Wings

Homemade Buffalo Chicken Wings
Ingredients
  • 5 pounds chicken wings (about 30 whole wings or 60 wing pieces)
  • 1 cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot–Style Pepper Sauce (page 86)
  • 1/2 cup (1 stick) butter, melted
  • 1 cup blue cheese dressing, for serving
  • 12 celery stalks, for serving
Directions

Preheat the oven to 350° F. Line two baking sheets with foil and lightly grease with cooking spray.

If desired, leave the wings whole. To split the wings into smaller pieces, first cut off the wing tips and save them for stock. Rinse the wings, split into two parts at the joint and pat dry. Place the wings (or wing pieces) on the pans in a single layer. Bake the wings, uncovered, for 20 minutes, or until cooked through and slightly crispy. Remove from the oven and place in a large mixing bowl.

Combine the hot sauce and melted butter. Set aside 1/2 cup of the mixture. Pour the rest over the cooked chicken wings. (If your bowl isn’t large enough, mix the wings and sauce in several batches.) The wings can be held at this stage in the refrigerator until you are ready to serve them.

To serve, preheat your broiler on high and broil the wings for 5 minutes on each side, brushing with the reserved sauce. Serve with blue cheese dressing and celery stalks.

Review

“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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Customer Reviews

This book is beautifully illustrated, great recipes.
rhelmstedter
The recipes in this book include all types of sauces from mild to fiery hot.
Doug Hooch
I would recommend this book if you like spicy good eats! :-)
Travelngal

Most Helpful Customer Reviews

16 of 18 people found the following review helpful By Scott Briscoe on July 1, 2013
Format: Hardcover Verified Purchase
For a book called "The Hot Sauce Cookbook" it lacks the quantity of hot sauce recipes you would expect. There are way too many "filler" recipes for dishes that you would put hot sauce on. I find it hard to believe that the author couldn't come up with enough hot sauce recipes to fill a book, but apparently that's what happened.
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11 of 12 people found the following review helpful By Passau TOP 1000 REVIEWER on May 24, 2013
Format: Hardcover
Growing up in California, I was introduced to different salsas and hot sauces as an accompaniment to delicious Mexican dishes. I have since wanted to make some homemade salsas but have been intimidated to cook with peppers and chiles. However, this book is very user friendly to the novice attempting to make hot sauces. The book explains things like the health benefits and the history of peppers and the various usages of peppers in different sauces. It also gives detailed explanations naming and describing a variety of different types of peppers, which are useful as a handy reference guide for the pepper novice. Plus, this cookbook includes crisp, beautiful photos of various peppers so that you can associate them with their names. The photos make it easier to identify which peppers that you are looking for as you peruse the market, which you will need for the recipes.

I have attempted a few of the recipes and I am still at the beginners stage in trying not to burn the peppers. However, I did manage to make a very tasty salsa recipe from this book the other night and it tasted so much better than the processed salsas that I have gotten from the grocery store.

This cook book has over 60 pepper sauce recipes and you may not instantly master the recipes on the first go round. However, with a little patience you can correctly cook with a variety of peppers and make great tasting sauces that are also quite healthy!
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13 of 16 people found the following review helpful By Cook Like A Man on May 15, 2013
Format: Hardcover
First of all I was impressed when the pictures of peppers showed jalapenos the proper color: RED! Whether you are a true pepperhead or budding fan of hot peppers and sauces, this is a great all-around cookbook. It has a good amount of chile history, regional information and sectioned off into different types of sauces, chilmoles and other great hot food. What I also love about the book is it definitely follows my mantra of cooking simply with fresh ingredients. Food doesn'thave to have 50 ingredients or take hours to prep, it just has to be good.

I've started off with the chile verde and Mexican shrimp cocktail so far and they were both spot-on delicious! I'll feature some of the food on my blog for sure!
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5 of 6 people found the following review helpful By Thomas P Finnefrock on February 14, 2014
Format: Kindle Edition Verified Purchase
I bought this book to gain knowledge on how to make hot sauces. The book promotes 60 recipes but only 10 or so are hot sauces. The rest are recipes using hot sauce
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4 of 5 people found the following review helpful By Michael J. Quarterman on July 25, 2013
Format: Hardcover Verified Purchase
I thought it would have a lot more "How to make" sauces. As it is it is a basic book.
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4 of 5 people found the following review helpful By Nicholas Ryder on June 8, 2013
Format: Hardcover Verified Purchase
Good international sauces that are hard to find, unless you live in a big city, along with excellent eclipse in which to use them. Great gift for any hot sauce affectionado.
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By TsunamiMommy on June 21, 2014
Format: Hardcover Verified Purchase
Gave these to my husband for father's day gifts as he loves making his own salsas, etc...
Full of great recipes, with easy to find ingredients.
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By Shannonbeautie on June 1, 2014
Format: Hardcover Verified Purchase
Got this for my step dad for his birthday and he loves it! So many recipes to choose from (and they aren't all super spicy).
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