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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 recipe can be a great lunch entree or a wonderful side dish with a seafood dinner.

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.
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.

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.

Since zucchini is such a prolific producer in home gardens, we felt we had to include at least one recipe to give you a jump on the crop. We suggest serving the zucchini raw, but if you don't like it raw, steam it for a minute or two.

So named because it was served to visitors of chili con carne cookoffs 
by the Red Ass Chili Team. This mix will spice up your morning and
possibly help with that hangover from the night before. Omit the
habanero unless you like it extremely hot! I've heard that this mix is
also good without alcohol, but I've never tried it that way.
 

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