World traveler Jeff Corydon, who provided this recipe, says that the secret of this spicy salad is in the sauce, and the local taste is honored by including crushed peanuts and additional chiles. Any firm fleshy fruit can be used, such as under-ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.
This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who met him in Rome. She commented: “This in an all-purpose sauce that can be used on a variety of pastas. To really 'enrage' the sauce, replace the crushed New Mexican chile with chiltepíns or piquin chiles.”
This is a commonly made sauce served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, however you wish. This side dish would add also spice to any meat or seafood dish for a truly exotic dinner.
This subtle blend of chocolate and chile is from Puebla, where it is known as the “National Dish of Mexico” when it is served over turkey. This sauce adds life to any kind of poultry, from roasted game hens to a simple grilled chicken breast. It is also excellent as a sauce over chicken enchiladas.
“Running with the devil” is my rough translation of salsa fra diavolo, a pasta sauce redolent with fresh herbs. It can be spread over crusty bread, sprinkled with cheese, and baked. If cooked until quite thick, it makes a great pizza sauce, too.
Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
Here is Sam's recipe for good ol' café chili. Note the extreme amount of cumin. Interestingly enough, in the version of this recipe which appeared in Texas Home Cooking, the amount of cumin mysteriously was doubled. Could Sam be addicted to cumin? Sam is also the author of Avenida Juarez, a novel which has to be read to be believed.
This recipe was collected for me in Mombasa, Kenya by Richard Sterling, who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its name. Serve it over grilled or barbecued meats and poultry.”