Cuisine - South American
Brazilian barbecues are justly famous, and this sauce can be used for
basting during the slow cooking process. Feel free to use it for
American-style barbecues as well.
This hot sauce from Pernambuco is commonly served in a small dish at
Brazilian meals to spice up such dishes as feijoada and seafood stews.
It features the malagueta pepper, that close relative of the tabasco
pepper. Variation: Make a paste by pureeing the peppers, garlic, onion,
and salt in a blender. Add the lemon or lime juice and stir well.
Here is a basic Brazilian hot sauce featuring malagueta chiles. It is
simple, powerful, and can be added to any recipe (except desserts) to
spice it up. Note: This recipe requires advance preparation.
From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin
America, comes this unusual, delicious sauce that is traditionally
served over boiled and sliced potatoes that are garnished with lettuce,
olives, and hardboiled egg slices. Try it over fried fish as well.
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.
There are many variations on this Creole sauce from Argentina, but this
is my favorite. It is served with grilled, roasted, or barbecued meats,
especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both
seeded and minced.
This is a basic but classic Latin American salsa recipe collected in
Ecuador. Although this recipe calls for the use of an electric blender,
one can follow the traditional method of using a mortar and pestle.
Ecuadorians are very fond of putting beans in their salsa. The most
popular beans are the lupini, which are large white beans about the size
of lima beans. Just add the cooked beans directly to the salsa. Use this
salsa as a dip for chips or as a topping for grilled meats.
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 recipe is traditionally served with anticuchos (grilled beef heart)
and corn on the cob, but it's a great accompaniment for any grilled meat.