The Complete Hot Sauce Cookbook: 50 Sauces from Mild to Extreme
Whether you want a gentle everyday table sauce or something that melts your face off, this book gives you the methods to do it properly. Learn fresh sauces, cooked sauces, smoky blends and fermented hot sauces — with practical safety guidance and flavours you’ll actually want to use.
- Fresh, cooked, smoky and fermented hot sauce methods
- Flavour-first recipes: not just heat for the sake of it
- Safety basics: acidity, clean handling, storage and shelf-life
- Mild to extreme options — with heat control guidance
What’s inside
- Hot sauce basics: chillies, acidity, salt, sweetness and balance
- Equipment you actually need (and what you don’t)
- Fresh hot sauces for quick results
- Cooked sauces for depth, richness and stability
- Smoky sauces using roasted ingredients and smoke-friendly chillies
- Fermented hot sauces: brines, mash, timing and troubleshooting
- Thickening, straining, bottling and labelling
- Storage, shelf-life and common problems (separation, mould, harshness)