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TecHnIqUeS foR MakIng SIgnaTURe HoT SaUceS
with 32 Recipes to get You Started
Jennifer Trainer Thompson
“The Queen of Hot.” — Associated Press
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 Jalapeño Sauce Ja Maican Me Crazy Jerk Sauce Joe’s Finishing Sauce Joe’s 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 Yucatán Gold
plus 60 recipes for cooking with sauces
Fire-Roasted Tomato Salsa • Mexican Breakfast Tacos • Yucatán Lime Soup • Shrimp and Sausage Jambalaya • Flank Steak with Chipotle-Maple Glaze • Shrimp Pili Pili with AvocadoGinger Salad • Spicy Beef Kabobs • Grilled Chicken with YogurtPomegranate Sauce • Scallops in Chile-Lime Sauce • Planters Punch • PLUS 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, there’s a place serving wings, and I break into a sweat every time I eat them. I know the owners are saying, “Let’s see how far we can take this guy.” It’s 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
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 America’s 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.
añejo (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 añejo, 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.
4 fresh jalapeño chiles 1 bottle 100 percent agave tequila
Stem, core, and seed the jalapeños, 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
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 family’s name is so synonymous with Bermuda that there’s 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 ﬁery 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 sailor’s sherry, and a sauce was born.
making hot sauces 5
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
and sauté the onion until soft. Add the garlic and sauté 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 350°F. 3. Bake the chicken in its marinade for 1 hour.
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 jalapeño chile, stemmed, seeded, and chopped 2 tablespoons ancho chile powder (or substitute paprika) 2 teaspoons salt 1 teaspoon dried oregano ½ cup olive oil
1. Add all of the ingredients to a food processor and
purée until smooth.
2. Use within a few days.
Makes 1 cup
Try This sauce in:
cup red wine vinegar
Orange-Chipotle Chicken (page 175)
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 won’t want chlorine or undesirable minerals in the water. It’s from my friend Jody Fijal, a formidable cook and canner.
6 Kirby cucumbers
1. Arrange the cucumbers standing up in a sterilized
cup pickling spice
3 garlic cloves, halved 2 sprigs fresh dill 3 cups bottled water ½ cup distilled white vinegar 2 tablespoons hot sauce 2½ tablespoons kosher salt ½ 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
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
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, she’s 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.
Alee Marsh (413) 346-2116 or firstname.lastname@example.org * 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
Full-color; photographs throughout 192 pages; 6½ x 8½ Paper: $14.95 US / $17.95 CAN ISBN: 978-1-60342-816-3 No. 62816 Available April 2012
Author photo © Jennifer Mardus All other photography © Tara Donne
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