Salsa de Mani (Hot and Spicy Peanut Sauce)

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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.

Ingredients

1/2 cup peanuts
1/4 cup cream
1/4 cup milk
1/3 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons ají chile powder, or substitute piquin or cayenne
1 small onion, peeled and quartered
1/2 cup grated goat or feta cheese, crumbled

Instructions

Place all of the ingredients in a blender or food processor and blend at 
high speed for a few seconds, or until smooth. Place in a pan and heat 
over low heat for five minutes, stirring constantly. Do not boil the 
sauce. Serve the sauce over hot cooked potatoes.

Môlho Malagueta (Malagueta Sauce)

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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.

Ingredients

1 cup fresh or dried malagueta chiles, or substitute tabascos or 
piquins, stems removed, left whole
1 wine bottle (750 ml.), washed in boiling water and dried, with cork
1 cup vinegar
Olive oil to fill bottle

Instructions

Place the chiles in the wine bottle, add the vinegar and olive oil, and 
stopper the bottle securely. Place the bottle in the refrigerator and 
let the chiles steep for at least 2 weeks, shaking the bottle whenever 
you think about it. Shake well before using.

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.