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Meal/Course - Sauce/Marinade/Rub

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.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image

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.

Here is the classic hot sauce of Chile, one that is served with grilled 
or roasted meats. The type of chiles used varies considerably, depending
on availability and the cook's preference.
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.

This is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Piment Limon 

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.
 

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