Môlho de Pimenta e Limao (Hot Pepper Sauce with Lime)

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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.

Ingredients

6 fresh malagueta chiles, or substitute piquins, seeds and stems 
removed, minced
1 clove garlic, minced
1 medium onion, minced
1/2 teaspoon salt
1/2 cup lemon or lime juice

Instructions

Combine all ingredients and allow to sit at room temperature for 2 hours 
to blend all the flavors.

Môlho de Acaraj (Chile-Shrimp Sauce)

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This Brazilian sauce is traditionally served over black-eyed pea 
fritters (acaraj, called accra in the West Indies), but can also be 
spread over other bland foods such as potatoes. It has an intense shrimp 
flavor and high heat. It is traditionally made with dende, palm oil, but 
I have substituted one with less saturated fat. Variation: Add 1 
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Ingredients

6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute 
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed

Instructions

With a mortar and pestle, crush together the shrimps, onion, chiles, and 
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.

Belizean Habanero Sauce

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To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks 
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and 
seafood. This was the original, classic habanero sauce that has been 
imitated in commercial products countless times.

Ingredients

1 small onion, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1 cup water
3 fresh habanero chiles, seeds and stems removed, minced
1/4 cup lime juice

Instructions

In a sauce pan saute the onion in the oil until soft. Add the carrots 
and water. Bring to a boil, reduce the heat and simmer until the carrots 
are soft. Allow the mixture to cool at room temperature.
Add the habaneros and lime juice to the carrot mixture. Place the 
mixture in a blender and puree until smooth.

Pickapeppa Hot Sauce

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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.

Ingredients

12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Instructions

Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.

Chimichurri (Hot Vinegar-Parsley Sauce)

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There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because 
cooks tend to add them or not, according to taste. This sauce is served 
with broiled, roasted, or grilled meat and poultry.

Ingredients

1/4 cup olive oil
1 cup red wine vinegar
2 tablespoons ají chile powder, or substitute New Mexican red chile powder
4 cloves garlic, minced
1 teaspoon crushed black peppercorns
1 teaspoon dried oregano
1 bay leaf, crushed
1/4 cup minced parsley (or substitute Italian parsley)
Salt to taste

Instructions

Combine the olive oil and vinegar in a bowl and whip with a whisk. Stir 
in the remaining ingredients, mix thoroughly, and allow to sit for 2 
hours to blend the flavors.