Free 1,001 Best Hot and Spicy Recipes by Dave Dewitt

peeled if desired, cut into ½-inch (1 cm) rings
2 teaspoons (10 mL) salt
     
    1. In a large, heavy pot, melt the butter over medium heat. Add the fish trimmings and sauté for 3 minutes.
    2. Add the water and bring to a boil. Add the remaining ingredients. Reduce the heat and simmer, uncovered, for 1 hour.
    3. Remove from the heat and strain through cheesecloth.

Wonton Soup Broth
    Yield: 3½ quarts (3.44 L)
    This broth is a key ingredient for the wonton soups in this book. Chileheads requiring more pungency than the wontons will provide can add five or six whole chile pods (such as santaka or piquin). Remove the chiles before serving.
     
    3½ quarts (3.44 L) Classic Chicken Stock (page 46)
2 teaspoons (10 mL) ground ginger
1 teaspoon (5 mL) five-spice powder
2 teaspoons (10 mL) sugar
1 tablespoon (15 mL) hoisin sauce
2 tablespoons (30 mL) Chinese rice wine
1 cup (236 mL) chopped green onions, cut diagonally into ⅛-inch (250 mm) lengths

     
    1. In a large pot, heat the stock over high heat. Add the ginger, five-spice powder, sugar, and hoisin sauce. Bring to a boil, then reduce the heat to medium. Add the rice wine and cook for 5 minutes.

Super-Rich Vegetable Stock
    Yield: About 10 cups (2.36 L)
    Heat Scale: Varies
    This stock is used as a base for some of the other recipes in this cookbook, but it’s good enough to serve as a first course consommé. Baking or caramelizing the vegetables before adding the water adds an additional richness to the stock. If you wish, adding a 1-2 inch (2.5-5 cm) piece of kombu seaweed will further deepen the flavor. This stock will keep for 2 days, covered, in the refrigerator. It can also be frozen, divided into 2- or 3-cup (500 or 708 mL) freezer containers. The jalapeños are optional for making the stock spicy.
     
    4 onions, unpeeled, cut into eighths
3 large ribs celery, cut into fourths
2 leeks (white part only)
1 head garlic
4 carrots, cut into 2-inch (5 cm) pieces
1½ cups (354 mL) dry white wine
2 tablespoons (30 mL) high-quality olive oil
3 green onions, cut into 1-inch (2.5 cm) pieces
⅓ cup (79 mL) chopped parsley, stems included
¼ cup (59 mL) chopped fresh basil or 2 tablespoons (30 mL) dried basil
1 teaspoon (5 mL) dried marjoram
½ cup (118 mL) chopped button mushrooms
½ cup (118 mL) chopped celery leaves
1 zucchini, peeled and sliced
3 cups (708 mL) coarsely chopped tomatoes
3 jalapeño chiles, stems and seeds removed, chopped (optional)
3 quarts (2.85 L) cold water
5 whole black peppercorns
     
    1. Preheat the oven to 350°F (180°C).
    2. Place the onions, celery ribs, leeks, garlic, and carrots in a shallow baking pan and pour the wine over the top. Bake uncovered for 1½ hours.
    3. In a large pan, heat the oil over high heat. Add the baked vegetables and the green onions and sauté for 5 minutes, stirring occasionally. Add the parsley, basil, marjoram, mushrooms, celery leaves, zucchini, tomatoes, and chiles, if using, and sauté for 5 minutes, stirring occasionally
    4. Add the cold water and peppercorns and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 2 hours. Uncover and simmer for another 30 minutes. Strain the stock through a fine strainer lined with cheesecloth or a coffee filter and salt to taste.

TWO
    Classic Hot Sauces and Salsas
    Many people believe that hot sauces and salsas are somehow unique to the Western Hemisphere. This is simply not true. As chile peppers spread around the world, innovative cooks in the chile-infiltrated regions immediately began to make sauces that would replace the more expensive spicy ingredients, such as black pepper, with chiles. This chapter is organized by region of the world.

Salsa de Aji (Ecuadorean Fresh Chile Sauce)
    Yield: 1-2 cups (250-473 mL)
    Heat Scale: Medium
    This basic but classic Latin American salsa recipe was collected in Ecuador. Although the recipe calls for the use of an electric blender, one can follow the traditional method instead and use a mortar and pestle. Ecuadorians