This cookbook features 30 hot sauce recipes that are simple to make and versatile enough for a variety of foods. Each recipe has unique ingredients, but one thing is constant; they all use hot peppers! Jalapeno, Habanero and Scotch Bonnet are just a few of the varieties found in these recipes and each one needs careful and safe handling. There are several steps to slicing, seeding and stemming a pepper that make sure you don't irritate your hands or your eyes while cooking. * The number one rule is wear gloves! I can't stress this enough! You may not like the feel of latex but you will really hate the sting of juice under your nails or in your eyes. * The second step is to wash the pepper and pat dry with a towel. This will remove any film or dirt on the pepper and give the best taste possible. * For most of these recipes, you will need to remove the stems and seeds of the peppers. Using a sharp knife, cut slits in the peppers and remove the seeds and stems while still keeping the pepper intact. * For strips, cut peppers along the length to desired thickness * For dice, cut peppers into strips and then dice smaller groups of strips * Always throw the gloves out when finished and wash your hands thoroughly with soap and water