This hot sauce from Pernambuco is commonly served in a small dish at Brazilian meals to spice up such dishes as feijoada and seafood stews. It features the malagueta pepper, that close relative of the tabasco pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, and salt in a blender. Add the lemon or lime juice and stir well.
From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin America, comes this unusual, delicious sauce that is traditionally served over boiled and sliced potatoes that are garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well.
This is not the commercial sauce from Jamaica but rather a specialty from Georgetown, Guyana. It is served over seafood or used to spice up gravies and salad dressings. Note: This recipe requires advance preparation.
There are many variations on this Creole sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats, especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both seeded and minced.
This is a basic but classic Latin American salsa recipe collected in Ecuador. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle. Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Use this salsa as a dip for chips or as a topping for grilled meats.
This is a commonly made sauce served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, however you wish. This side dish would add also spice to any meat or seafood dish for a truly exotic dinner.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.