Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch

TITLE PAGE
COPYRIGHT
DEDICATION
INTRODUCTION
PART I: INSIDE THE FERMENTATION KITCHEN
	CHAPTER ONE: FUNDAMENTALS OF FERMENTATION
	CHAPTER TWO: TOOLS OF THE TRADE
	CHAPTER THREE: FERMENTED HOT SAUCE STEP-BY-STEP
PART II : FERMENTED HOT SAUCE RECIPES
	CHAPTER FOUR: SAUCES OF THE AMERICAS
		LOUISIANA-STYLE HOT SAUCE
		CHIMICHURRI VERDE
		AJÍ AMARILLO SAUCE (SALSA A LA HUANCAÍNA)
		GARLICKY GREEN CHILI SAUCE
		CHIPOTLE HOT SAUCE
		AJÍ PICANTE
		HAWAIIAN CHILE WATER
		SMOKY CHOCOLATE-CHERRY MOLE
		COSTA RICAN–INSPIRED HOT SAUCE
		LLAJUA
		HONEY-JALAPEÑO SAUCE
		AJÍ CHOMBO
	CHAPTER FIVE: CARIBBEAN SPICE
		JAMAICAN JERK SAUCE
		PIQUE CRIOLLO
		MANGO-HABANERO SAUCE
		BAJAN PEPPER SAUCE
		TRINIDADIAN PEPPER SAUCE
		PAPAYA–SCOTCH BONNET SAUCE
		CARIBBEAN GREEN SEASONING
		MOJO PICON
		SOS TI-MALICE
	CHAPTER SIX: ASIAN HEAT
		SRIRACHA
		SWEET CHILI SAUCE
		SAMBAL OELEK
		GOCHUJANG
		SPICY COCONUT-MINT CHUTNEY
		REMPAH
		LA JIAO JIANG
		BANANA KETCHUP
		SPICY THAI-STYLE PEANUT SAUCE
		MOMOS CHUTNEY
	CHAPTER SEVEN: AFRICAN AND MIDDLE EASTERN SAUCES
		PIRI PIRI SAUCE
		HARISSA
		NIGERIAN PEPPER SAUCE
		ZHUG
		SHATTA
		DAQOOS
		AMBA
		SPICY POMEGRANATE-ROSE SAUCE
		ALEPPO DATE SAUCE
	CHAPTER EIGHT: FERMENTED SNACKS AND FIERY FEASTS
		CHOW-CHOW
		PIKLIZ
		GOLDEN SAUERKRAUT
		TORSHI
		GINGER-LIME KIMCHI
		COSTA RICAN–STYLE GALLO PINTO
		HERBED ORANGE-HARISSA CHICKPEAS
		CHIPOTLE MAC AND CHEESE
		BAKED HONEY-JALAPEÑO CREAM CHEESE DIP
		GREEN CHILE CHILAQUILES
		BAKED CARIBBEAN GREEN TOFU ON RICE
		POMEGRANATE, ROSE, AND TAHINI–STUFFED DATES
		SPICY THAI-STYLE PEANUT NOODLES
		PIRI PIRI ROASTED NUTS
		BAKED CHEESY SWEET CHILI QUINOA
		LOADED BUFFALO SWEET POTATO FRIES
		SPICY SRIRACHA PIZZA
		MANGO-HABANERO CAULIFLOWER BITES
		MOJO BLACK BEAN AND CORN SALAD
		PAPA A LA HUANCAÍNA
MEASUREMENT CONVERSIONS
RESOURCES
ACKNOWLEDGEMENTS
ABOUT THE AUTHOR