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.
This sauce is wonderful on grilled chicken and firm fish like salmon. Use it as they would in Trinidad to spice up a fried shark sandwich.
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
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).