I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico.
Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels.
Here is my version of the classic hot sauce of Rórigues Island in the Mascarenes. It is very thick, so feel free to thin with more water if you want.
This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.