In “The Hot Sauce Cookbook” (10 Speed Press, $16.99), Robb Walsh writes that, “Whatever caused early man to love them, the chile pepper acquired mystic significance.” Mystic or simply more popular ...
Bryant Terry writes: "This is my attempt to replicate the oh-so-slammin’ hot sauce at the Senegalese restaurant Joloff, my favorite eatery in New York City. This version is only slightly hot, but if ...
Once upon a time, there was Tabasco and Louisiana. Those were kinder, gentler times in the universe of hot-pepper sauces. These memories rapidly are morphing into today’s tongue-numbing hell of ...
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Meatballs with Pepper Sauce
Imagine the smell of meatballs with bell pepper sauce wafting through your kitchen. Really, it’s like you're in Southern ...
Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good. You can ...
Once upon a time, there was Tabasco and Louisiana. Those were kinder, gentler times in the universe of hot-pepper sauces. These memories rapidly are morphing into today’s tongue-numbing hell of ...
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