Global Heat: 50 Fiery Hot Sauce Recipes From Around the World Sauces & Condiments Book

Unleash the Heat with Global Heat: 50 Fiery Hot Sauce Recipes from Around the World!Hey, spice lovers, get ready to set your kitchen ablaze with Global Heat: 50 Fiery Hot Sauce Recipes from Around the World by Evangeline “Vangie” Thibodeaux! This ain’t just a cookbook—it’s a passport to flavor, taking you from the bayous of Louisiana to the spice markets of Marrakech, the street stalls of Bangkok, and beyond. If you’ve ever drizzled Sriracha on your noodles or splashed Tabasco on your gumbo, you’re about to discover a whole world of heat that’ll make your taste buds dance like a Cajun fais-do-do!Meet Vangie, Your Spicy GuideBorn in Lafayette, Louisiana, Vangie grew up with cayenne in her blood and her grandmère’s secret pepper sauce in her heart. A former food truck queen turned global flavor hunter, Vangie’s traveled the world to bring you 50 bold, authentic hot sauce recipes that capture the soul of five continents. Her warm, storytelling voice—laced with Cajun charm—makes every recipe feel like a kitchen chat with an old friend. Whether you’re a heat rookie or a chilihead chasing ghost peppers, Vangie’s got you covered with sauces that range from mild and tangy to downright infernal.A World of Fire in 50 RecipesGlobal Heat is your ticket to a spicy adventure, organized into five sizzling chapters:The Americas: From Louisiana’s Classic Cayenne Sauce to Jamaica’s Scotch Bonnet Jerk Sauce, these 12 recipes bring bold, tangy heat to tacos, gumbo, and jerk chicken.Africa and the Middle East: Dive into 10 fiery blends like Moroccan Harissa and Ethiopian Awaze, perfect for couscous, lamb, or injera.Asia: Explore 12 umami-packed sauces, including a Thai Sriracha-Style scorcher and Korean Gochujang Fire, ideal for noodles, bibimbap, and spring rolls.Europe: Discover 8 subtle yet surprising sauces, like Portuguese Piri-Piri and Italian Calabrian Chili Paste, to elevate pasta, grilled fish, or roast beef.Oceania and Beyond: Savor 8 tropical and fusion sauces, from Hawaiian Pineapple Lava to a Global Ghost Pepper Inferno, great for poke, grilled prawns, or daring wings.Each recipe comes with clear instructions, serving sizes, prep times, and nutrition facts, plus Vangie’s best tip and a unique fact about the star ingredient. Whether you’re fermenting peppers for a Tabasco-style tang or blending fresh chilies for a Sriracha vibe, these recipes are accessible for beginners and pros alike.More Than Just RecipesGlobal Heat goes beyond the sauce with a bonus section packed with pro tips:Fermentation Guide: Master the art of fermenting peppers, inspired by Tabasco and Sriracha, for deep, soulful flavors.Heat Level Customization: Learn to dial up or down the fire with a Scoville Scale guide, from mild jalapeños to extreme ghost peppers.Pairing Suggestions: Find the perfect dish for every sauce, like Peri-Peri with grilled chicken or Harissa with couscous.Storage and Safety: Get tips for bottling, shelf life, and handling ultra-hot peppers without tears.The appendices are your spice bible, featuring a Scoville Scale Chart, a Global Pepper Guide (from Scotch Bonnet to Ají Amarillo), and resources for sourcing exotic ingredients online or locally.Why You Need This BookGlobal Flavors: Travel the world with 50 authentic recipes, each tied to its cultural roots.Versatile Heat: Sauces for every palate, from mild to mind-blowing, with customization tips.Vangie’s Charm: A passionate, Cajun voice that makes cooking fun and approachable.Stunning Visuals: Vibrant photos of sauces and dishes to inspire your culinary creations (sold separately or in deluxe editions).