Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.
Featured Recipe from The Hot Sauce Cookbook: Easy Mole Poblano
Makes 2 cups
- 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
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
- 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
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.