This recipe, which I found in a 1940s Trinidadian cookbook, is probably 
one of the earliest methods of preserving peppers in the tropics. It is 
also called “pepper wine.” The sherry, which gradually picks up heat 
from the bird peppers, is sprinkled into soups and stews and makes them 
quite exotic. The peppers can be either fresh or dried. It is used as a 
condiment and is sprinkled over soups, main dishes, and side dishes. 
Note: This recipe requires advance preparation.

This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn't have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.

Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.

Here is the traditional way the Sumatrans cook the often-tough meat of the water buffalo--by slowly simmering it in coconut milk.  This recipe takes some time to make, but it's worth it.  It keeps for months in the freezer, so make a lot.  Serve the rendang over rice.

Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices 
the individual cook chooses, along with cilantro and/or parsley. There 
are two versions, this green one and a red one that uses red sweet and 
hot peppers. Tomatoes are sometimes added to tone down the sauce, which 
can be quite spicy. This quick and easy sauce serves as a table 
condiment, as a sauce for grilled fish or meat or for eggs, or can be 
added to soups and stews just before serving. It goes especially well 
with lamb kabobs.

So named because it was served to visitors of chili con carne cookoffs 
by the Red Ass Chili Team. This mix will spice up your morning and 
possibly help with that hangover from the night before. Omit the 
habanero unless you like it extremely hot! I've heard that this mix is 
also good without alcohol, but I've never tried it that way.