Professional Documents
Culture Documents
HEHOTS
AUCECOOKBOOK
FinalPages.indd 2
12/19/12 5:03 PM
the
Hot sauce
cookbook
Robb Walsh
Photography by Todd Coleman
FinalPages.indd 3
12/19/12 5:03 PM
contents
Introduction 6
chapter 1
Hurts So Good 9
Roasted Green Chiles Escabeche (Pickled Peppers) Fried Chiles (Chiles Toreados)
chapter 2
Mesoamerican Chilmoles 29
chapter 3
Island Heat 53
Pepper Crabs Carib Crab Salsa Crab Backs Boston Beach Jerk Rub
Jerk Barbecue Pepper Sherry Pepper Vinegar (Pique)
Vinegar Barbecue Sauce Caribbean Pepper Mash Papaya Fire Mango Salsa
Chez Francines Sauce Piment Pickapeppa Pot Roast
FinalPages.indd 4
12/19/12 5:03 PM
chapter 4
Fermented Pepper Mash Homemade Pepper Sauce Homemade Buffalo Chicken Wings
Kevin Robertss Beer Wings Trey Morans Ancho BBQ Sauce Bloody Mary
Texas Pete BBQ Pork BBQ Pork Sandwiches Backyard Oyster Bar
chapter 5
chapter 6
Index 141
FinalPages.indd 5
12/19/12 5:03 PM
FinalPages.indd 27
12/19/12 5:04 PM
f r i e d c h i le s
(Chiles Toreados)
Serves 4 to 6
In the taverns of Galicia, they serve lightly salted, fried Padrn peppers for a snack. At the
hundred-year-old bar called El Indio Azteca in Monterrey, Mexico, they serve fried serranos
the same way. The serranos are a lot hotter. Jalapeos are also served fried in Mexico, sometimes
topped with a little cheese. Serve with beer or cocktails.
26
the hot sauce cookbook
FinalPages.indd 26
12/19/12 5:04 PM
FinalPages.indd 36
12/19/12 5:04 PM
e a sy m o le p o b l a n o
Makes 2 cups
There are many moles in Mexicothere are the proverbial seven moles of Oaxaca (negro,
colorado, amarillo, verde, chichilo, coloradito, andmancha manteles), and there are fruit, nut, and
herb moles. But when you mention mole, most people think of mole poblano, the dried chile
mole with the chocolate in it. Recipes for authentic mole poblano can be found in many Mexican
cookbooks; they may contain up to twenty-four ingredients and daunting techniques. If those
recipes arent complicated enough, my friend chef Hugo Ortega at Hugos in Houston roasts his
own cocoa beans and grinds his own chocolate for his mole. Mole makers seem to feel that the
more arcane they can make the process, the better. One Mexican author says that to appreciate
mole poblano, you have to share the Mexican love for the baroque. Most Mexican home cooks
buy ready-made mole paste in a Mexican market. There are also some excellent bottled brands
being imported from Oaxaca. Or you can cheat. Heres a simplified mole recipe that you can
whip up in a few minutes. Your friends will be amazedjust go ahead and let them believe that
it took all day.
2 ancho chiles
1 pasilla chile
1 guajillo chile
1 cups chicken stock
2 tablespoons olive oil
2 cloves garlic, minced
onion, sliced
2 tomatoes, quartered
1 ounce semisweet chocolate pieces
1 teaspoon tahini
1 teaspoon almond butter
1 tablespoon smooth peanut butter
teaspoon sugar
Salt
continued
35
Mesoamerican chilmoles
FinalPages.indd 35
12/19/12 5:04 PM
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.
37
mesoamerican chilmoles
FinalPages.indd 37
12/19/12 5:04 PM
te x a s p e te b bq p o r k
Makes about 3 pounds, enough for 6 to 10 sandwiches
Boston butts, the bottom part of the pork shoulder, are easy to find at the grocery store. You
will also sometimes find the top part of the shoulder, a cut known in the meat-cutting business
as a picnic. The picnic has a big piece of pig skin still attached and two large bones with the
shoulder joint inside. The skin on the picnic keeps the meat very moist, but the large shoulder
bones drastically reduce the yield. In other words, you get a lot more meat from a Boston butt
than a picnic, but picnic meat is juicier. Some pitmasters cook picnics instead of Boston butts
because they are so much moister. You can also cook one of each and chop the meats together
to approximate the texture of a whole pork shoulder. Serve the minced or shredded meat on
a tray with side dishes and sandwich fixins or on BBQ Pork Sandwiches (page 97).
94
the hot sauce cookbook
FinalPages.indd 94
12/19/12 5:07 PM
95
louisiana hot sauces
FinalPages.indd 95
12/19/12 5:07 PM
Wals_9781607744269_4p_all_r2.indd 144
1/10/13 8:28 PM
T
HEHOTS
AUCECOOKBOOK