The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery 
replaces tomatoes and dill is added. Georgians spread it thickly onto a 
piece of lavash (Georgian bread) and wolf it down no matter how many 
chiles are added to it. Please note that this recipe requires advance 
preparation, as the adzhiga tastes better when it's served 1 to 3 days 
after making.

Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found 
limes growing on the Virgin Islands. The limes, originally planted by 
the Spanish, would save them from scurvy. I guess that the bird peppers 
would save them from bland food. Add this sauce to seafood chowders or 
grilled fish. Note: This recipes requires advance preparation.

Ata is the Yoruba word for chile pepper, and Nigerian chiles range from
the tiny ata wewe to the large ata funfun. It is served like a relish or
dip with many West African dishes, particularly grilled meats.
Variation: Add 1 bell pepper, chopped

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks 
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and 
seafood. This was the original, classic habanero sauce that has been 
imitated in commercial products countless times.
 

Ray Lampe, aka "Dr. BBQ" is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of "Ask Dr. BBQ"

Here’s Ray's version of a competition injection blend. This goes well in a slow cooked pork shoulder.

This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.

This sauce is designed for poultry of all kinds--not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins 
in sea water. It is also sprinkled over grilled or crispy fried fish. 
Variation: Replace the parsley with freshly minced cilantro and you have 
mojo picón de cilantro.