Fire Power

Until now, the hot sauce revolution has been a slow-burn phenomenon. But when a cookbook dedicated to sriracha—a Thai-style sauce once found only in Asian markets—becomes a raging success, the trend has truly caught fire. “Because bottled hot sauce is so convenient to use, more and more people turn to it to get that immediate spicy gratification,” explains Dave DeWitt, chile expert and Fiery Foods Show producer. This recipe collection showcases some of the world’s most beloved spicy sauces, from Louisiana-style blends to Indonesian sambal oelek.