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Chile - Chiltepin
This non-traditional margarita is a favorite with chilheads at Hot Luck 
dinners.
The word "machaca" derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. The shredded meat is often used as a filling for burritos or chimichangas and is sometimes dried.
This typical sauce spices up most of Madagascar's dishes.
This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up
gravies and salad dressings. Note: This recipe requires advance preparation.
Here is a classic pique recipe from Puerto Rico. As usual, the longer 
the chiles steep, the hotter the sauce will be. It should be stored in a
bottle with a sprinkler cap so the amount of sauce can be controlled as
it is sprinkled over grilled fish, poultry, or even into salads. Note:
This recipe requires advance preparation.
Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.
Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

This recipe is from Madagascar.

The Heat Scale varies on this one, depending on the amount of Madagascar Sauce you use.

This diabolically hot sauce is also called pasta de chiltepín (chiltepín 
paste). It is used in soups and stews and to fire up machaca, eggs,
tacos, tostadas, and beans. This is the exact recipe prepared in the
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe
requires advance preparation.

This diabolically hot sauce (at least a 9 on the heat scale) is also called Chiltepin pasta (paste). It is used in soups and stews and to fire up machaca, eggs, tacos, tostadas, and beans. This is the exact recipe prepared in the home of Josefina Duran in Cumpas, Sonora.

 

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