Use a seedless watermelon, if you can find one and you'll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.
Pili pili, also called piri piri, is served as a table condiment in all West African countries, where it heats up grilled meat, poultry, shrimp, fish, and even vegtable dishes. Nearly any green chile can be used to make this sauce. Some recipes call for tomatoes or tomato sauce to be added, and some recipes call for red chiles, either fresh or dried. To make Pili Pili Mayonaise, combine 1 tablespoon of this sauce with one cup of mayonaise and serve with cold, cooked, shelled sprimps or prawns.
Sauces in the annual Jack Daniel’s barbecue contest must include some of the host’s product. This recipe is a good example of what the judges look for. It comes from the Jack Daniel’s Old Time Barbecue Cookbook.
This recipe and others can be found in the following article:
This is an all-purpose sop that can be used with any meat or poultry. It’s purpose is to keep the meat moist during the smoking process and to give the cook something to do during the long, boring, smoking process. Use a little sop mop to coat the meat.
This aromatic mixture from North Africa is also found in Turkey and Jordan. It is sprinkled over tajines and vegetables. Tunisian cooks make a paste of it with olive oil and spread it on bread before baking. The cayenne is optional. Sumac seeds are found in Middle Eastern markets.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.