This is another classic all-purpose sauce that is basic to the cuisine of New Mexico. It has its roots in the southern part of the state where the bulk of the green chile is grown. This is a lightly flavored sauce with a pungency that ranges from medium to wild depending on the heat of the chiles. Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.
Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.
As you know, avocados quickly turn brown after they're cut, so guacamole starts to look pretty yucky if you make it too far in advance. The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa. It is used to flavor couscous and grilled dishes such as Kebabs. Harissa Sauce reflect the region's love of spicy combinations all with a definite cumin and coriander flavor. Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
Many chili cooks like to adjust the heat in their chili by adding various kinds of hot sauces. For the purists in the crowd who insist on making everything from scratch, here is our recipe for a homemade hot sauce. Any chiles of choice can be used. When substituting dry chiles for fresh ones, soak them in warm water for ½ hour to reconstitute them. For more body in this sauce, add the carrots. You can easily double or triple this recipe.
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
This recipe was collected for me in Mombasa, Kenya by Richard Sterling, who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its name. Serve it over grilled or barbecued meats and poultry.”