The Chilli Den Hot Sauce Book

Seventy-five hot sauces, from barely warm to genuinely frightening.

From a peach sauce hardly hotter than a chutney to blood orange against a Carolina Reaper - a complete year of sauce-making for the home kitchen.

Six chapters, each climbing gently from mild to hot, so you can start at the top and work down as your tolerance builds:

• Fruit & Orchard - peaches, blackberries, quince, sloes, pomegranate


• Veg & Garden - roasted tomato, beetroot, sweetcorn, smoked aubergine


• World Tour - mojo verde, harissa, mole, zhoug, berbere, ajika, nam prik, sambal


• Classics Reimagined - sriracha, buffalo, sweet chilli and a Tabasco-style aged sauce, rebuilt from scratch


• Boozy & Bold - bourbon, coffee, tequila, whisky and dark rum


• Honeys, Syrups & Oils - hot honey, chilli maple and two crunchy chilli oils

Every recipe uses ordinary kitchen equipment and domestic quantities. No dehydrator, no pressure canner, no specialist suppliers.

What most hot sauce books leave out

• The full sterilising and hot-fill method - so your sauces keep three to six months in a cupboard, not a fortnight in the fridge


• Acidity explained properly - the pH 3.4 target that makes a sauce shelf-stable, and the honest exceptions


• A heat rating out of ten on every recipe - describing the finished sauce, not the raw chilli


• Where to buy everything - bottles, caps, heat shrink capsules and the right pH strips

Photography on every page, a hand-drawn badge for every single sauce, and a card layout built to be cooked from rather than admired.

Whether you grow your own chillies or simply buy too many, this is the book that turns them into something worth giving away.