Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Read more about spicy pasta in Dave Mau's article here.
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.
This is not the commercial sauce from Jamaica but rather a specialty from Georgetown, Guyana. It is served over seafood or used to spice up gravies and salad dressings. Note: This recipe requires advance preparation.
This universal salsa, also known as salsa fria, salsa cruda, salsa fresca, salsa Mexicana, and salsa picante, is served all over the Southwest and often shows up with non-traditional ingredients such as canned tomatoes, bell peppers, or spices like oregano. Here is the most authentic version. Remember that everything in it should be as fresh as possible, and the vegetables must be hand-chopped. Never, never use a blender or food processor. Pico de Gallo (“rooster's beak” for it's “sharpness”) is best when the tomatoes come from the garden, not from the supermarket. It can be used as a dip for chips, or for spicing up fajitas and other Southwestern specialties. Note: It requires advance preparation and will keep for only a day or two in the refrigerator.
Here is my version of the classic hot sauce of Rórigues Island in the Mascarenes. It is very thick, so feel free to thin with more water if you want. You’d think that this sauce might be sour, but it’s not–the sugar in the red chiles seems to temper the tart lemons. Any fresh red chiles can be used, and you can adjust the heat level to your liking. The yield is high here, but the color is so beautiful that you should put the excess in decorative bottles as gifts for your friends. It will keep for several weeks in the refrigerator. Serve it over fish or other seafood.
The chiles, tomatoes, and squash seeds make this a very New World dish, as squash has been a staple of the Mexican diet since it was domesticated millennia ago. Typically, cooked chicken or turkey is added to this sauce from southern Mexico.
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.