Hot Sauce: Fiery Recipes for Drizzling, Dipping & Marinating

60 recipes for fiery sauces, marinades, and rubs, showcasing the world’s most flavorsome chillies.

Arranged by geographical region, from Africa and the Mediterranean, to India, to Southeast Asia, this book is jam-packed with thrilling flavors. This book has something for everyone, with offerings from all around the globe spanning from mild to super spicy. Each recipe is easy to make, very versatile and always comes with a serving suggestion. For example, the African Chermoula is delicious with sardines and mackerel served with roasted veg; The Ultimate Peri-Peri Marinade pairs excellently with chicken and shrimp; the eye-wateringly hot Ethiopian Berbere Paste adds depth and pizzazz to casseroles as well as making an unusual and memorable dip; and the Mediterranean Za’atar Spice Blend is a wonderful addition to hummus or a fresh salad.

There are plenty of short, simple recipes for sauces and marinades, plus dips, rubs and spice blends. Find the perfect Guacamole recipe, a Super-Speedy Patatas Bravas Sauce, or a Crab, Lime and Scotch Bonnet Sauce. With detailed, authentic information on each region and chilli, this book is perfect for anyone wanting to inject some spice into their kitchen.

Dan May is a photographer who started growing chiles in 2005. Before he knew it, he had the world’s most northerly chile farm. He was also founder of Trees Can’t Dance, a chili sauce supplier in the UK, Europe, and the Middle East, founded in 2005. He lives in Haltwhistle, Northumberland, UK.