This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
Notice that we have not limited this recipe to the “southeastern corner of Western North Carolina,” but rather have made a universal Carolina recipe.
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!
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.