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Chile - Habanero
Named after the zombie-like stilt character that prowls around during 
Carnival celebrations, this sauce features two ingredients common to
Trinidadian commercial sauces, papaya and mustard. The sauce can be used
as a condiment or as a marinade for meat, poultry, and fish.
The avocado is the "secret ingredient" that gives this salsa its creamy texture. We know what makes it hot! It’s great in soups and beans but we put it in everything.
Ostrich is very lean and requires a minimum of marinating time. Place steaks on top of pasta, garnish and enjoy.

This recipe by Mark Masker appears on the Burn! Blog here. The sausage recipe for this is one I found in Charcuterie: The Craft of Salting, Smoking, and Curing.

I tweaked their version a little bit with the habanero peppers. It’s the first thing I made in my grinder, and everyone agreed it was the best chorizo they’d ever tasted.

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.  Serve with curries or other Indian foods.

From the article "Perfectly Pungent Peaches" by Dave DeWitt here.

The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
Since Chile has a 2600-mile coastline, I would be remiss if I didn't include a fish recipe from that country. There is a minimum of grazing land in Chile, so instead of beef being the major source of protein, it is fish and shellfish. The wines of Chile are quite good, so be sure to include a nice chilled Chilean white wine when you serve this Chilean ceviche. Note: This recipe requires advance preparation.
To insure the best pickled chiles, choose only the freshest ones and those with no blemishes. Note: This recipe requires advance preparation.
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
 

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