Hot Sauce!Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces



Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup.

Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup. Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorchingly delicious cocktails, like Daiquiri Diablo and Slow-Burn Martinis. Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including Live with Regis and Good Morning America. She has traveled her own personal “Trail of Flame,” speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.

Jennifer Trainer Thompson is the author of numerous cookbooks, including Hot Sauce and The Fresh Egg Cookbook. She has been featured in Martha Stewart Living magazine and has written for Yankee, Travel & Leisure, The Boston Globe, The New York Times, and other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She lives in western Massachusetts with her family and a flock of backyard chickens.

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“When the Smithsonian does an exhibition on hot sauces in America, let’s hope the curator is Jennifer Trainer Thompson. She’s the author, traveler, chef, shiitake-farmer and hot sauce creator who set it all in motion…she brought popularity and polish to an otherwise obscure hobby practiced by culinary eccentrics across the country.” —Chile Pepper

“We’re having a heat wave, and the weather has nothing to do with it. It’s because Jennifer Thompson wants to take us ‘mouth surfing’ through the world of hot sauces.” —Minneapolis StarTribune

Recipes: Caribbean Hot Sauce & Grilled West Indian Chicken

 

 

 

Caribbean Hot Sauce

If truth be told, my favorite hot sauce is a Caribbean-style sauce, which combines tropical fruits with the fiery habanero or Scotch bonnet chile. I discovered it while sailing in the Virgin Islands and have been addicted to it ever since. There is always a West Indian hot sauce by my stove, ready to shake into stews, scrambled eggs, rice and beans; you name it, I’ll shake it.

 

5  fresh Scotch bonnet or habanero chiles (preferably yellow, red, or orange), stemmed and seeded

1 ripe papaya or mango, peeled, seeded, and coarsely chopped

1 small yellow onion, coarsely chopped

2 garlic cloves, chopped

1  (1-inch) piece fresh ginger, peeled and chopped

½ cup cider vinegar

½ cup water

2 teaspoons honey

1 tablespoon dry mustard

½ teaspoon ground turmeric

½ teaspoon salt

Pinch of ground cumin

Pinch of ground coriander

 

 

1. Add all of the ingredients to a blender and purée until just smooth, taking care not to aerate the mixture too much.

 

 

2. Pour into a nonreactive saucepan, bring to a boil, and then lower the heat and simmer uncovered for 10 minutes.

 

 

3. Let cool and then pour into bottles. Refrigerated, this sauce will keep for 6 weeks. If storing for a long period, see instructions on page 51.

 

 

Makes 2 cups

 

 

TRY THIS SAUCE IN:

Spicy Pineapple Margarita (page 106)

Atomic Pickles (page 126)

Tuna Ceviche (page 133)

Yucatán Lime Soup (page 148)

Garlic Grilled Clams (page 168)

 

 

 

Grilled West Indian Chicken

Sometimes when I’m in a hurry I reach for hot sauce as a marinade, tossing it into a ziplock bag with chicken breasts. The grilling process burns off the heat but not the assertive flavors.

 

 

1 cup hot sauce

Juice of 1 lime

1 garlic clove, chopped

1 teaspoon minced fresh ginger

4 skin-on, boneless chicken breasts

 

 

1. Combine the hot sauce, lime juice, garlic, and ginger in a bowl. Place the chicken in a shallow baking dish, pour the marinade over the top, and refrigerate) for 2 to 4 hours.

 

 

2. Prepare a medium fire in a charcoal or gas grill. Grill the chicken for 10 minutes per side, or until browned and crusted on both sides and cooked through.

 

 

Serves 4

 

HOT SAUCE OPTIONS:

homemade: Caribbean Hot Sauce (page 67)

store-bought: Hula Girl Chipotle Habanero Hot Sauce

 

Excerpted from Hot Sauce! © Jennifer Trainer Thompson used with permission from Storey Publishing

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