This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
The Salsa with Six Names
No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for tostadas, as a taco sauce, or a relish for meats.
Jamaican Jerk Paste
Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.
Atomic Avocado Sauce
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.
Creole Sauce
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.
Chipotle-Habanero Hot Sauce
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.
Smoky Chipotle Pesto
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.