The Essential Chile Sauce Guide
THE PEPPER PANTRY

Dave DeWitt

Paperback:
Perfect bound, 125 pages, 5" x 8" 
ISBN 978-1-484842-98-0
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About the Book

They’re everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online.

The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge.

From the nation’s hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt’s rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine—they’re a way of life!

Preview

Are you still using salsa as a dip for chips? That's so yesterday. With the myriad of salsa combinations and flavors—both bottled and freshly prepared—there are many more dimensions to this simple and spicy condiment. As a marinade and baste, it's great for preparing just about anything you can put on the grill. As a topping, think grilled meats, baked potatoes, and even pizzas. As an ingredient, imagine adding it to your meatloaf, scrambled eggs, or chili con queso. As a filling, try it with won tons, empanadas, or egg rolls….

The intense use of green and red chiles as a food rather than just as a spice or condiment is what differentiates New Mexican cuisine from that of Texas or Arizona. In neighboring states, chile powders are used as a seasoning for beef or chicken broth-based “chili gravies,” which are thickened with flour or cornstarch before they are added to, say, enchiladas. In New Mexico, the sauces are made from pure chiles and are thickened by reducing the crushed or pureed pods over heat. Then onions, garlic, and spices may be added to the chile sauces.

About the Author

If Dave DeWitt’s life were a menu, it would feature dishes as diverse as alligator stew and apple pie à la mode—not to mention the beloved chile peppers that have become the basic ingredient of so many of his projects and accomplishments.

Since starting out in the electronic media, Dave has built careers as a businessman, educator, administrator, producer, on-camera personality, author, and publisher. Currently, in addition to serving as CEO of Sunbelt Shows and co-producer of the National Fiery Foods & Barbecue Show, Dave is always busy sharing his chile pepper expertise in as wide a range of forums as possible.

Besides writing more than forty books (mostly on fiery foods but also including novels, food histories, and travel guides), Dave is publisher of the Fiery Foods & BBQ Super Site (at www.fiery-foods.com), and was a founder of Chile Pepper magazine and Fiery Foods & Barbecue magazine.

From his beginning as a radio announcer, Dave went on to own audio/video production companies for which he wrote, produced, and voiced hundreds of radio and television commercials. After moving to New Mexico in 1974, he wrote and hosted the “Captain Space” TV show which beat out both “Saturday Night Live” and “Star Trek” in its Saturday midnight time slot, and, in an entirely different sphere, curated the Albuquerque Museum’s 1984 exhibit Edward S. Curtis in New Mexico.

The interest in chile peppers and spicy foods that has helped make Dave one of the foremost authorities in the world has led to such best-sellers as The Whole Chile Pepper Book, The Pepper Garden, The Hot Sauce Bible, The Chile Pepper Encyclopedia, and The Spicy Food Lover’s Bible. His latest book on the subject is Chile Trivia.

As the ultimate testament to his fame and achievement, The New York Times has declared him to be “the Pope of Peppers.” Dave is an associate professor in Consumer and Environmental Sciences on the adjunct faculty of New Mexico State University, and also serves as chair of the Board of Regents of the New Mexico Farm and Ranch Heritage Museum.

Inside The Essential Chile Sauce Guide

In the beginning, there was salsa. But since it first swept the country in the ’90s,
hundreds more hot sauces from all over the world have joined it in the nation’s kitchens.

Part 1:
The Hot Sauce Explosion

Part 2:
Latin American Lava

Part 3:
Caribbean Hot Drops

Part 4:
United Sauces of America

Part 5:
Sauces of the Spice Routes

Part 6:
Resources