Salsa de Ají (Ecuadorean Fresh Chile Sauce)

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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.

Ingredients

2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or 
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste

Instructions

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion 
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt 
to taste.

Sauce Gombo

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Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana.  The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.

Ingredients

1 pound fresh okra, sliced into rounds
1 cup water
1 teaspoon hot chile powder, such as cayenne
1/2 teaspoon salt
1 tomato, coarsely chopped

Instructions

Combine all ingredients in a sauce pan and cook over medium heat for for 8 to 10 minutes, or until the okra is tender.   Serve it as is or puree it in a blended for a smoother sauce.

Chimichurri Sauce

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This light, olive oil-based sauce is all you’ll need to adorn that perfectly seared chunk of asado.

Ingredients

6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.

Apple-Horseradish Sauce

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This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Instructions

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.

Udang Goreng Chilli Prawns in Chilli-Garlic Sauce

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This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.