Includes 60 Recipes for Using Your Hot Sauces

Hot Sauce!
TecHnIqUeS foR MakIng SIgnaTURe HoT SaUceS
with 32 Recipes to get You Started

Jennifer Trainer Thompson

The Queen of Hot. Associated Press

CONTENTS
INTRoduCTIoN
History Types of Hot Sauces Working with Chiles and Other Ingredients

32 Recipes for making Hot Sauces

Adzhika Back Draft Bajan Pepper Rum Brazilian Lime Sauce Caribbean Hot Sauce Chipotle Sauce Chipotles in Adobo Cross-Dresser Curried PapayaGinger Sauce Inner Beauty Hot Sauce Jalapeo Sauce Ja Maican Me Crazy Jerk Sauce Joes Finishing Sauce Joes Soak Sauce Louisiana Hot Sauce Malagueta Molho Narsharab (Pomegranate Sauce) Pebre Picante Sauce Pili Pili Pineapple Curry Sauce Pique Puerto Rican Adobo Satan Sauce Sauce Chien Sauce Ti-Malice Sherry-Pepper Sauce She Simmers Sriracha Tomatillo Salsa Verde Yucatn Gold

plus 60 recipes for cooking with sauces

Fire-Roasted Tomato SalsaMexican Breakfast TacosYucatn Lime SoupShrimp and Sausage JambalayaFlank Steak with Chipotle-Maple GlazeShrimp Pili Pili with AvocadoGinger SaladSpicy Beef KabobsGrilled Chicken with YogurtPomegranate SauceScallops in Chile-Lime SaucePlanters PunchPLUS 50 MORE!

deaR QueeN oF HoT

Until I met you, I thought I was the master of it all. Nothing could be too hot. Morning, noon, and night I cook with chiles and keep a bottle of sauce in my bag. In Syracuse, around the corner from where I work, theres a place serving wings, and I break into a sweat every time I eat them. I know the owners are saying, Lets see how far we can take this guy. Its a little holein-the-wall . . . the next time you get to Syracuse, ask for the wings like Vincent likes them. They can really lay it out for you. Endorphincally yours,
Vincent Sweating It Out in Syracuse

TeQuIla 101
Made by distilling the juice of the blue agave plant, tequila comes
from the region surrounding the city of Tequila in the highlands of Jalisco, Mexico. North Americas first distilled spirit, tequila has been made in Mexico for hundreds of years. Types of tequila include:

Blanco (white) or plata (silver). Fresh and clear, this tequila is very
strong, with a slightly floral bouquet.

oro (gold). A traditional blanco tequila with caramel food coloring and flavoring added, it is best used for frozen margaritas.

reposado (rested). With a traditional pale color, this tequila has a more natural mellow flavor than the oro. Aged in oak barrels for two months to one year, its color comes from the oak tint, and the resting makes it more mellow.

aejo (aged). With a woody bouquet, this is a traditional clear tequila aged
in white oak casks for one to three years. Its soft golden hue does not resemble the gold of artificially colored tequilas.

reserva. Extra aejo, this tequila is aged for at least two years (though it
is not like whiskey, which gets better with age . . . after five years, reserva is spoiled). Like a fine Cognac, tequila reserva is great for sipping.

Jalapeo-Infused Tequila
4 fresh jalapeo chiles 1 bottle 100 percent agave tequila

Stem, core, and seed the jalapeos, and cut them into thin slices. Drop into the tequila bottle and taste every day or so. When you reach the desired spiciness, remove the chiles.

making hot sauces

Sherry-Pepper Sauce
Years ago I had the pleasure of meeting Yeaton Outerbridge, a fourteenth-generation Bermudan whose family sailed from Yorkshire to Bermuda in 1620 and has been there ever since. His family has been making sherrypepper sauce there for decades; indeed, the familys name is so synonymous with Bermuda that theres a saying that Bermuda is a string of islands connected by Outerbridges. A few drops of this potent liquid will enhance martinis, chowder, eggs, or shellfish. Though traditionally made with piquin chiles, which have a slow burn, this sauce is also lovely with tepin chiles, which are hot mamas with a flash-in-the-pan heat. Both chiles have a pretty orangey red color.
40 fresh piquin chiles 2 cups dry sherry
Try This sauce in: 1. Bring a pot of water to a boil. Add the chiles and

let sit in the boiling water for 2 minutes to soften them.

2. Drain well, and put the peppers into sterilized bottles (see storage instructions on page 51). 3. Fill the bottles with sherry and seal. The longer it

Bermuda Cod Fish Cakes (page 134) Bermuda Fish Chowder (page 156)

sits, the hotter it will be.

Makes 3 cups

OPPOSITE: Outerbridge's SherryPepper Sauce and Bermuda Cod Fish Cakes

making hot sauces

a SauCY maRRIaGe oF FlaVoRS

The tradition of Bermuda sherry-pepper sauce began when British Royal Navy sailors stationed at the maritime base in Bermuda in the 1800s shared their ery hot sauce with islanders. The Bermudans, in return, introduced the sailors to their local chile pepper the piquin, or bird pepper, so named because it had been spread to so many islands by wild birds. Soon the islanders were trading chiles for a bit of the sailors sherry, and a sauce was born.
making hot sauces 5

Orange-Chipotle Chicken
You can make your own adobo sauce, or you can purchase it in most grocery stores.
Olive oil, as needed 1 medium yellow onion, thinly sliced 1 tablespoon minced garlic 1 cup freshly squeezed orange juice 2 tablespoons hot sauce 2 teaspoons dried oregano 1 teaspoon sea salt Freshly ground black pepper 1 pound skinless, bone-in chicken breasts
1. Heat a little olive oil over medium heat in a skillet

'Que
6

and saut the onion until soft. Add the garlic and saut for another minute or two, until soft. Transfer the mixture to a bowl and add the orange juice, hot sauce, oregano, salt, and pepper, stirring to combine. Put the chicken in a shallow baking dish and pour the marinade over the top. Refrigerate for 2 to 3 hours, turning the chicken when you think of it.
2. Preheat the oven to 350F. 3. Bake the chicken in its marinade for 1 hour.
serves 4

hoT sauce opTions

hoMeMade: Chipotles in Adobo (page 86) or Puerto Rican Adobo (page 87) store-bought: Embasa Chipotle Peppers in Adobo Sauce

cooking with hot sauces

Puerto Rican Adobo

This is a satisfying marinade for pork or chicken. The longer the marinade time (up to a day or so), the tastier the dish.
5 garlic cloves, chopped 1 fresh jalapeo chile, stemmed, seeded, and chopped 2 tablespoons ancho chile powder (or substitute paprika) 2 teaspoons salt 1 teaspoon dried oregano cup olive oil
13

1. Add all of the ingredients to a food processor and

pure until smooth.

2. Use within a few days.
Makes 1 cup

Try This sauce in:

cup red wine vinegar

Orange-Chipotle Chicken (page 175)

Atomic Pickles
This is a fresh refrigerator pickle (not a canned pickle) that will keep for 2 weeks refrigerated. Use bottled water, not tap water, since you wont want chlorine or undesirable minerals in the water. Its from my friend Jody Fijal, a formidable cook and canner.
6 Kirby cucumbers
18

Small FoodS
8

1. Arrange the cucumbers standing up in a sterilized

cup pickling spice

3 garlic cloves, halved 2 sprigs fresh dill 3 cups bottled water cup distilled white vinegar 2 tablespoons hot sauce 2 tablespoons kosher salt teaspoon cayenne pepper

jar. Add half the pickling spice, half the garlic, and half the dill to the jar of cucumbers.
2. Mix the water, vinegar, hot sauce, salt, and cayenne in a large bowl and stir until the salt is dissolved. The taste should be sour but not really salty. Add to the jar, along with the remaining pickling spice, garlic, and dill. Seal and shake gently to blend. Remove the lid and let the cucumbers sit at room temperature uncovered for 24 hours. 3. Taste the pickles and adjust the seasoning as

hoT sauce opTions

hoMeMade: Yucatan Gold

(page 55) or Caribbean Hot Sauce (page 67)

store-bought: 911 Hot

desired. Let the pickles stay on the counter uncovered until they turn a dark greenish color, up to 2 days, then refrigerate. They will keep in the refrigerator for 2 weeks.
Makes 2 quarts

Sauce

cooking with hot sauces

The One Book Every Fiery-Food Lover Needs.

using hot sauces in everything from barbeque to bouillabaisse.

32 recipes for making signature hot sauces and another 60 recipes for

The Author
Jennifer Trainer Thompson is the author of numerous cookbooks, including The Fresh Egg Cookbook and Jump Up and Kiss Me. Nominated for three James Beard awards and dubbed The Queen of Hot by the Associated Press, shes recognized as a leader in the spicy foods movement. She is the chef/creator of Jump Up and Kiss Me hot sauces and lives in western Massachusetts.

Hot Sauce!

Publicity
Alee Marsh (413) 346-2116 or alee.marsh@storey.com * Tie-in with BBQ themes for summer publicity * National Fiery Food Convention author event * Customized Storey hot sauce bottles * Social media campaign * National cooking and DIY media

Specications
Full-color; photographs throughout 192 pages; 6 x 8 Paper: $14.95 US / $17.95 CAN ISBN: 978-1-60342-816-3 No. 62816 Available April 2012

Thompson

Author photo Jennifer Mardus All other photography Tara Donne

Storey Publishing
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