Here is a classic chile sauce from one of the hottest regions–foodwise–in China. This Sichuan chile sauce can be used in stir-fry dishes, added to soups, or sprinkled over rice.
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
The following is an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
Super Bowl Sunday is closing fast. Instead of blorping some store-bought standard salsa into a dipping bowl, why not take a little time for a custom job? Here are three articles from our Fiery Foods and Barbecue Super Site for doing that, complete with recipes.
Why wouldn’t you try making your own salsa or hot sauce? Our cousin, the Fiery Foods and Barbecue SuperSite, has all kinds of useful information on smoke, spice, and heat. Here are three articles from it to get you started cranking out your own custom fire.