My Saturday Book Shelf

I am a book lover of all kinds. And our town Volunteer Liberian. With Covid in this past year Books and learning has been a big blessing to our community. On my Book Shelf today :

Turn up the heat on any dish with homemade hot sauce

Nearly every corner of the planet has its own beloved hot sauce. This beginner-friendly hot sauce cookbook has everything you need to start making classic hot sauces and regional favorites from scratch.

What sets this hot sauce recipe book apart:

  • Intro to hot sauces—Learn the fundamentals for making homemade hot sauces, the fermented and non-fermented methods, and what you need to know about chiles—from tame poblanos to scorching habañeros.
  • Stocking the saucy kitchen—Discover the must-have staples you should stock in your pantry along with the equipment you’ll need and tips for preserving and storing your creations.
  • Regional flavors—Go on a heated world tour with recipes divided by regions and explore different palates and spice profiles. Plus you’ll find more than a dozen recipes for cooking with hot sauces you made.

Spice it up in the kitchen with the easy-to-make recipes in the hot sauce cookbook.

My Book thoughts :

My hubby loves hot sauce and I planted Chili peppers in our garden this year. This book came in handy when the peppers where at there peak. I made a few of these recipes and dried the rest for later use in my dehydrator. I really liked the recipes for hot sauce divided by region. So if you are a hot sauce lover -read this book. Lisa

I am still picking a few peppers as I find on the bush.

Drying Peppers for future use:

Choose freshly harvested fruit with no insect damage or blemishes. Small chile peppers can be dried whole. Larger peppers will dehydrate quicker when cut into pieces. Use gloves when handling hot peppers, and cut them into uniform pieces.

Step 2: Place the peppers on the drying screens

Spread the peppers out on the screens and set the temperature between 125˚F and 135˚F (or per your food dehydrator’s instructions). Rotate the screens frequently and remove the peppers that are dry. The peppers are dried completely when brittle. Dehydrating time can take 4-12 hours depending on the peppers. Store the dehydrated peppers in glass jars away from direct light to preserve the color.

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