I became a hot sauce convert about a decade ago, after a childhood of avoiding most chile-laced food. After moving to Beijing at age twenty-five, then traveling around Asia and sampling several regional spicy sauces, I was hooked. I came back to New York and immediately started experimenting with making my own.

I also began developing recipes that showcased these incredible (and incredibly diverse) sauces, beginning the journey of what would become my new cookbook, Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them.


* This article was originally published here

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