Horseradish is certainly not limited to prime rib, as evidenced by this avocado sauce recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold.
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
This smoky chipotle pesto recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this pumpkin hot sauce from Ethiopia.
This Sauce Acadie recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.
This South American Ají Molido paste can be used as a substitute whenever fresh chiles are called for.