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— by Laura Brehaut: Our cookbook of the week is Red Hot Kitchen by Brooklyn-based writer and photographer Diana Kuan…

Chili sauces have never been hotter, both literally and figuratively. Concoctions made with the world’s fieriest pepper – the scorching Carolina Reaper – have become the stuff of challenges, and more people are biting than ever before. According to Euromonitor, chili sauce sales swelled 23 per cent between 2013 and 2018, and are projected to increase another 16 per cent by 2023.

In pursuit of sauces that burn and numb, though, other qualities can get lost; chief among them, flavour. “Whenever I go to hot sauce festivals, it’s all about making things with ghost peppers and Carolina Reapers and I’m just like, ‘Well, yeah it’s cool that they’re hot, but can you still taste the other flavours in the hot sauce and in the dish?’” says Diana Kuan…

Image courtesy of Diana Kuan

June 20, 2019