Meal/Course - Sauce/Marinade/Rub
Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.
This classic Yucatecan salsa is definitely wild. Xnipec, pronounced
"SCHNEE-peck," is Mayan for “dog's nose.” Serve it--carefully--with
grilled poultry or fish.
Popular with the Yemenite Jews in Israel and in the Middle East, this
hot sauce starts with a paste of garlic and peppers plus whatever spices
the individual cook chooses, along with cilantro and/or parsley. There
are two versions, this green one and a red one that uses red sweet and
hot peppers. Tomatoes are sometimes added to tone down the sauce, which
can be quite spicy. This quick and easy sauce serves as a table
condiment, as a sauce for grilled fish or meat or for eggs, or can be
added to soups and stews just before serving. It goes especially well
with lamb kabobs.
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