Salsa Picante de Peru (Peruvian Hot Salsa)

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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.

Ingredients

3 fresh ají chiles, seeds and stems removed, minced, or substitute red 
serranos or jalapeños
1/2 medium onion, minced
2 green onions, minced including the greens
4 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
2 tablespoons wine vinegar

Instructions

Combine all ingredients in a bowl and let sit for at least an hour to 
blend the flavors.

Pebre (Chilean Hot Salsa)

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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.

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 cup water
3 fresh yellow or red rocoto chiles, seeds and stems removed, minced, or 
substitute 3 jalapeños or 1 habanero
2 cloves garlic, minced
1/2 cup minced onion
1/2 cup minced cilantro
1 teaspoon minced fresh oregano
Salt to taste

Instructions

Combine the olive oil, vinegar, and water in a bowl and beat with a 
whisk. Add the remaining ingredients, mix well, and let stand for 2 
hours to blend the flavors.

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 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.

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.