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Chile
Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found
limes growing on the Virgin Islands. The limes, originally planted by
the Spanish, would save them from scurvy. I guess that the bird peppers
would save them from bland food. Add this sauce to seafood chowders or
grilled fish. Note: This recipes requires advance preparation.

Island legend holds that the name of this sauce is a corruption of "Limes Ashore!", the phrase called out by British sailors who found limes growing the islands. The limes, originally planted by the Spanish, would save them from scurvy. We presume that the bush peppers would save them from bland food. Add this sauce to seafood chowders.

Note: This recipes requires advance preparation.

This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.
Whisk together all ingredients and allow to sit, covered, at room temperature for thirty minutes to blend the flavors.

These quick snacks have a light and spicy Asian twist. You can easily omit the chicken for vegetarian guests.

This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.

recipe image

This year we used about a pound of LC Cayenne pods to cook up a sweet and spicy Thai sauce. Unlike “Louisiana Style” hot sauce, this one is thick, almost like ketchup, and is a lot less vinegary. It is great with grilled shrimp, over rice, for Asian cooking, and even as a dip.

Read Harald Zoschke's entire article on the Burn! Blog here.

http://www.burn-blog.com/wp-content/uploads/2012/10/pan-of-sauce.jpg

I don't know about you, but I like to nibble on sweet, salty, and tangy vegetable pickles with my meals. They help digest food and provide balance during the meal, especially when you are eating starchy foods like noodles. They also whet the appetite, which is probably why they are served the minute you sit down in many Asian restaurants. I call for kirby, Persian, or Japanese cucumbers, all of which are slender when compared to regular cucumbers. Kirby and Persian pickles are 4 to 5 inches long, while Japanese cucumbers are a couple of inches longer. The pickling liquid here is traditionally used for pickling sliced cucumber, carrots, and daikon, so feel free to try these vegetables as well. The amount of pickling liquid may look inadequate, but there will be enough because the cucumbers give up some of their natural water while sitting in the brine.

Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped

 

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