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For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:

This classic Yucatecan salsa is definitely wild. Xnipec, pronounced 
"SCHNEE-peck," is Mayan for “dog's nose.” Serve it--carefully--with
grilled poultry or fish.

This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney. Note the tradition of adding a thinly sliced chile to the rice. Channa dal is dried yellow chickpeas, available in Asian markets. Note: This recipe requires advance preparation.

Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries.  Also serve as a relish with chicken, turkey, lamb, or fish.
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.

Michael and Diane Phillips: This is one of Michael’s favorite accompaniments to grilled sausages or hot dogs. It’s also good on hamburgers.

This is a style of smoking that hails from China’s Sichuan (formerly Szechuan) region, which is known for its hot, spicy cuisine. Serious Chinese food geeks may be familiar with Zhangcha duck—a tea-smoked Sichuan delicacy that’s tough to make but impressive as hell to anyone who’s never had it before. This is the recipe Mark Masker used for his experiment.  Read the entire article on the Burn! Blog here.

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.
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