Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch

Description

Ferment your way to homemade hot sauce with recipes from around the world The world of fermented hot sauce is a limitless canvas ripe for creating. Now, you can concoct your own spicy homemade sauces with help from The Fermented Hot Sauce Cookbook. Whether you like a lot of kick to your hot sauce or prefer milder flavors, you’ll find delicious sauces suitable for your palate, complete with step-by-step guidance for getting them right every time. This fermented hot sauce recipe book includes: Fermentation fundamentals—Learn all about what creates the deep, complex flavors and gut-healing properties you’ll encounter in your fermented hot sauce creations. A worldly variety of sauces—Discover an exciting array of hot sauce recipes from the Americas, the Caribbean, Asia, Africa, and the Middle East. Creative hot sauce recipes—Put your homemade hot sauces to good use! Incorporate them into flavorful recipes, like Spicy Sriracha Pizza, Spicy Thai-Style Peanut Noodles, and Baked Cheesy Sweet Chili Quinoa. Find out how easy it is to make your own fermented hot sauces at home with this beginner-friendly hot sauce book. TITLE PAGE COPYRIGHT DEDICATION INTRODUCTION PART I: INSIDE THE FERMENTATION KITCHEN CHAPTER ONE: FUNDAMENTALS OF FERMENTATION CHAPTER TWO: TOOLS OF THE TRADE CHAPTER THREE: FERMENTED HOT SAUCE STEP-BY-STEP PART II : FERMENTED HOT SAUCE RECIPES CHAPTER FOUR: SAUCES OF THE AMERICAS LOUISIANA-STYLE HOT SAUCE CHIMICHURRI VERDE AJÍ AMARILLO SAUCE (SALSA A LA HUANCAÍNA) GARLICKY GREEN CHILI SAUCE CHIPOTLE HOT SAUCE AJÍ PICANTE HAWAIIAN CHILE WATER SMOKY CHOCOLATE-CHERRY MOLE COSTA RICAN–INSPIRED HOT SAUCE LLAJUA HONEY-JALAPEÑO SAUCE AJÍ CHOMBO CHAPTER FIVE: CARIBBEAN SPICE JAMAICAN JERK SAUCE PIQUE CRIOLLO MANGO-HABANERO SAUCE BAJAN PEPPER SAUCE TRINIDADIAN PEPPER SAUCE PAPAYA–SCOTCH BONNET SAUCE CARIBBEAN GREEN SEASONING MOJO PICON SOS TI-MALICE CHAPTER SIX: ASIAN HEAT SRIRACHA SWEET CHILI SAUCE SAMBAL OELEK GOCHUJANG SPICY COCONUT-MINT CHUTNEY REMPAH LA JIAO JIANG BANANA KETCHUP SPICY THAI-STYLE PEANUT SAUCE MOMOS CHUTNEY CHAPTER SEVEN: AFRICAN AND MIDDLE EASTERN SAUCES PIRI PIRI SAUCE HARISSA NIGERIAN PEPPER SAUCE ZHUG SHATTA DAQOOS AMBA SPICY POMEGRANATE-ROSE SAUCE ALEPPO DATE SAUCE CHAPTER EIGHT: FERMENTED SNACKS AND FIERY FEASTS CHOW-CHOW PIKLIZ GOLDEN SAUERKRAUT TORSHI GINGER-LIME KIMCHI COSTA RICAN–STYLE GALLO PINTO HERBED ORANGE-HARISSA CHICKPEAS CHIPOTLE MAC AND CHEESE BAKED HONEY-JALAPEÑO CREAM CHEESE DIP GREEN CHILE CHILAQUILES BAKED CARIBBEAN GREEN TOFU ON RICE POMEGRANATE, ROSE, AND TAHINI–STUFFED DATES SPICY THAI-STYLE PEANUT NOODLES PIRI PIRI ROASTED NUTS BAKED CHEESY SWEET CHILI QUINOA LOADED BUFFALO SWEET POTATO FRIES SPICY SRIRACHA PIZZA MANGO-HABANERO CAULIFLOWER BITES MOJO BLACK BEAN AND CORN SALAD PAPA A LA HUANCAÍNA MEASUREMENT CONVERSIONS RESOURCES ACKNOWLEDGEMENTS ABOUT THE AUTHOR