Here is a typical Bahamian fried chicken recipe that varies only slightly from island to island, and there are hundreds of islands. Serve with potato salad and a rum punch

This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!

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.