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Heat Level - 5
Here is my version of the classic hot sauce of Rodrigues Island. It is very thick, so feel free to thin with more water if you want. You’d think that this sauce might be sour, but it’s not–the sugar in the red chiles seems to temper it. Any fresh red chiles can be used, and you can adjust the heat level to your liking. The yield is high here, but the color is so beautiful that you should put the excess in decorative bottles as gifts for your friends. It will keep for several weeks in the refrigerator. Serve it over fish or other seafood.
Cuvée Executive Chef Dean Brunner notes: "It consists of habaneros (and a few other seriously hot donations from local fans), plus jalapeños. We like the burn to have great spirit but also be well balanced." He suggests marinating the shrimp in the sauce for at least an hour before grilling them.

A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

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This vegetarian soup from India is so full flavored that you won’t miss the meat. I like to cook with lentils because unlike other beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entree by reducing the amount of liquid, either pureeing the soup or not, and serving it over rice.
This sauce will stay fresh for at least 1 week. Serve as an accompaniment to Korean grilled meat dishes.
Anyone who has eaten at my house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.
Few people have ever heard of the Mascarenes, and these islands are more 
known by their individual names: Réunion, Mauritius, and Ródrigues. They
are a departement of France and lie hundred of miles east of Madagascar,
hundreds of miles away from each other, and although they vary greatly
in geography, culture, and religion, they have one great thing in
common: a love of chile peppers. On all three islands, chiles of every
size and heat level are lovingly grown and added to a cuisines that can
generically be called Creole. Rebecca Chastenet de Gry, one of my
writers, collected this recipe for me on Réunion Island. She wrote:
"Alter the heat in this extremely hot salsa by changing the chiles used.
Traditionally the smaller piquin or bird's eye chiles are the types
preferred, but milder ones, such as red serranos, can be used." Serve
it--easy does it--over clams, other shellfish, or grilled fish fillets.
Before smoking, some fish are treated with a liquid cure, a mixture of various ingredients that helps in the preservation process. This cure is both sweet and hot. For the chutney, Fresh Thai chiles are available in Asian markets. Serve on a bed of white rice with the chutney on the side, along with grilled pineapple and mango slices.
This diabolically hot sauce is also called pasta de chiltepín (chiltepín 
paste). It is used in soups and stews and to fire up machaca, eggs,
tacos, tostadas, and beans. This is the exact recipe prepared in the
home of my friend, Josefina Durán, in Cumpas, Sonora. Note: This recipe
requires advance preparation.

This diabolically hot sauce (at least a 9 on the heat scale) is also called Chiltepin pasta (paste). It is used in soups and stews and to fire up machaca, eggs, tacos, tostadas, and beans. This is the exact recipe prepared in the home of Josefina Duran in Cumpas, Sonora.


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