Featured Cookbook

ORDER/INFO

1. Louisiana Red Sauce

Book Description

If you are one of those spicy-food lovers who constantly strives to test your heat capacity - or if you're just one of those people who really appreciates the nuances of piquant cuisines, this fun and feisty collection of recipes is for you. Author Cliff Wright has followed the equator in search of authentically spicy dishes, and he recreates them here with Meat-Stuffed Chiles from Peru, Chile Verde from New Mexico, "Tablecloth Stainer" from Oaxaca, Egusi Soup from Nigeria, "Sauce that Dances".

... (more)

Some Like It Hot: Spicy Favorites from the World's Hot Zones

Authors: Clifford A. Wright

Date: October 2005

ISBN: 1558322698

Publisher: Harvard Common Press

Paperback

ORDER/INFO

When you taste your own freshly made hot sauce you'll wonder why you'd ever want to use something out of a bottle again. Some people call this Creole sauce, but that is a little different. You can use this sauce on anything, but I like to use it on chicken or pork. The chili powder called for in the ingredients list is not powdered red chile but rather the spice mix labeled "chili powder." This sauce is not an "insane" sauce using essence of capsaicin or anything like that, but it's very hot.

Makes 3 cups

• 1/4 cup (1/2 stick) unsalted buffer

• 1 tablespoon chili powder

• 1 small onion, finely chopped

• 2 large garlic cloves, finely chopped

• 1/2 green bell pepper, finely chopped

• 1 celery stalk with a few leaves, finely chopped

• 2 fresh red jalapeno chiles, seeded and finely chopped

• 1 (28-ounce) can crushed tomatoes

• 3 bay leaves

• 1 1/2 teaspoons dried thyme

• 1 tablespoon Tabasco sauce

• 1 teaspoon salt, or more to your taste

• 1/2 teaspoon freshly ground black pepper

1. In a nonreactive saucepan, melt the butter over low heat, then add the chili powder and cook until it starts to foam, about 2 minutes, stirring.

2. Add the onion, garlic, green pepper, celery, and chiles, increase the heat to medium, and cook until the vegetables are soft, about 5 minutes, stirring occasionally.

3. Add the tomatoes, bay leaves, thyme, Tabasco, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer until dense like a spaghetti sauce, about 30 minutes, stirring occasionally.

4. Add more salt if desired and serve hot or at room temperature. Store in the refrigerator for up to 1 week or freeze for up to 6 months.

More From This Book:

1. Louisiana Red Sauce

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact