From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste).
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.