In this fiery cookbook, Thompson walks readers through the different types of chiles and proper storage practices before diving into the hot sauce recipes. Ranging in all spice levels, the sauces are ranked from one chile pepper (mild) to four chile peppers (blistering) and can be used in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup.
Sauces to choose from include:
Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn!