The Red Hot Chilli Sauce Book
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Following on from Dan May's first book The Red Hot Chilli Cookbook,
this new collection of 100 recipes for fiery sauces, marinades and
rubs showcases the best and most flavoursome chillies the world has
to offer. Arranged by geographical region from Africa and the
Mediterrean to South America and the Caribbean, this book is
bursting with exciting flavours. Spanning mild to super spicy, here
you'll find all kinds of traditional offerings from around the
globe. Every recipe is easy, versatile and comes with a serving
suggestion, for example the La Kama spice blend from Morocco goes
well with chicken or pulses, the eye-wateringly hot Ethiopian
Berbere Paste adds depth and pizzazz to casseroles as well as
making an unusual and memorable dip, and anchiote paste from
Mexico's Yucatan pairs perfectly with pulled pork, turkey or rice.
As well as plenty of short, simple recipes for sauces and
marinades, there are bigger recipes for truly impressive and
authentic dishes, such as Moroccan tagines, Indian curries and
Mexican classics. Also included is Dan's easy-to-follow advice on
growing your own chillies, herbs and small produce to use in the
recipes given here, no matter how small your growing space.
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