From one of my far-flung writers, Linda Lynton, this recipe is a basic sauce from northern India and Nepal. She noted: “Although this specific recipe was given to me by a Patna housewife, some peasants originating from a remote Himalayan village in Central Nepal and housewives from an equally remote village in North Bihar gave us the same recipe.” Use it as a topping for chicken, fish, or vegetables.
The U.S.A. has become one of the world's largest producers of hot sauces and the flagship of the hot sauce fleet is Tabasco®, which is exported all over the world from Avery Island, Louisiana. Because the chiles in mash form are not aged in oak barrels for three years, this recipe will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos. Note: This recipe requires advance preparation.
Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is my take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce as it might burn. Of course, spread it liberally over ribs just off the grill and serve plenty on the side
Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original of the best-selling American salsa--you tell me. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.
Here is a typical Madagascar-style sauce that was served at the Restaurant L'Exotic in Montreal. The sauce accompanied most of the entrees at L'Exotic and it also can be added to soups or stews to spice them up.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.