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Meal/Course - Sauce/Marinade/Rub
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image
From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any 
type of smoked chile. Most commonly, chipotles are smoked red jalapeños.
This is a table sauce served at room temperature to spice up any main
dish, including meats and poultry.
The simplicity of this salsa, imported from northern Mexico and popular 
in Texas, is deceiving, for it is one of the best all-around table
sauces. The charred tomatoes and chiles have a robust flavor, and you
can control the texture. Some cooks char onion slices on the grill and
add them to this salsa.
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.
This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey.
This sauce adds life to any kind of poultry, from roasted game hens to a
simple grilled chicken breast. It is also excellent as a sauce over
chicken enchiladas.
“Running with the devil” is my rough translation of salsa fra diavolo, a 
pasta sauce redolent with fresh herbs. It can be spread over crusty
bread, sprinkled with cheese, and baked. If cooked until quite thick, it
makes a great pizza sauce, too.
This recipe is traditionally served with anticuchos (grilled beef heart) 
and corn on the cob, but it's a great accompaniment for any grilled meat.
The hotbed of chiles in Spain is the valley of La Vera, where the 
pimientos (chiles) are grown and smoked to make the famous spice
pimentón de la Vera. The majority of the pimentón goes to the sausage
factories, where it is used to spice up, flavor, and brighten up the
famous Spanish chorizo. But it is also packed in tins for the consumer
market. There are three varieties of pimentón--sweet (dulce), hot
(picante), and bittersweet (agridulce). The hot type is used in winter
soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled
and sliced, then sprinkled with olive oil, salt, and hot pimentón
powder. Interestingly, there are recipes for chorizo and potato stews
that utilize all three of the types of pimentón. Serve this sauce over
grilled seafood and chicken.

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