Ají Molido

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This South American paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator; for longer storage, increase the vinegar and reduce the amount of olive oil. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.

Ingredients

20 fresh yellow ají chiles, or substitute yellow wax hot or jalapeño seeds and stems removed, chopped
1/4 cup olive oil
1 clove garlic, minced
2 tablespoons vinegar
1 teaspoon salt

Instructions

Combine all ingredients in a food processor and puree in batches to a fine paste.

Adzhiga Salsa

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The ingredients of this specialty from Russia are similar to the 
traditional Mexican pico de gallo salsa with the exception that celery 
replaces tomatoes and dill is added. Georgians spread it thickly onto a 
piece of lavash (Georgian bread) and wolf it down no matter how many 
chiles are added to it. Please note that this recipe requires advance 
preparation, as the adzhiga tastes better when it's served 1 to 3 days 
after making.

Ingredients

10 cloves garlic
2 celery stalks, including leaves, chopped
5 red or green serrano or jalapeño chiles, seeds and stems removed chopped
2 red bell peppers, chopped
2 cups fresh dill, chopped
1 1/2 cups coarsely chopped cilantro
1/2 cup red wine vinegar
1/4 teaspoon salt

Instructions

Combine the garlic, celery, chiles, bell peppers, dill, and cilantro in 
a food processor. Using the pulse mode, puree gently until the 
ingredients form a coarse paste. Transfer the mixture to a bowl and stir 
in the vinegar and salt. Cover and let stand overnight.

Hungarian Hot Paprika Sauce

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Although paprika is more often used in stews than sauces, this sauce was 
designed as a condiment for fish. Traditionally, it is served over fried 
fillets of river fish.

Ingredients

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup milk
1 teaspoon minced onion
2 to 3 teaspoons hot paprika
Hint of nutmeg

Instructions

Heat the butter in a saucepan. Add the flour, salt, and pepper and stir 
constantly until it starts to bubble. Gradually add the milk, stirring 
constantly until the mixture is smooth. Bring the mixture to a boil and 
continue to stir for 1 to 2 minutes. Add the onion, nutmeg, and paprika 
to the mixture, stir well for 30 seconds, and serve.

Zhug (Yemenite Hot Sauce)

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Popular with the Yemenite Jews in Israel and in the Middle East, this 
hot sauce starts with a paste of garlic and peppers plus whatever spices 
the individual cook chooses, along with cilantro and/or parsley. There 
are two versions, this green one and a red one that uses red sweet and 
hot peppers. Tomatoes are sometimes added to tone down the sauce, which 
can be quite spicy. This quick and easy sauce serves as a table 
condiment, as a sauce for grilled fish or meat or for eggs, or can be 
added to soups and stews just before serving. It goes especially well 
with lamb kabobs.

Ingredients

8 serrano chiles, stems removed (or substitute jalapeño chiles)
6 cloves garlic, coarsely chopped
1 1/2 teaspoons caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 tablespoon lemon juice, preferably fresh
1 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
1/2 to 3/4 cup olive oil
Salt to taste

Instructions

Place the chiles, garlic, caraway, cumin, cardamom, pepper, cloves, and 
lemon juice in a blender or food processor and puree to a smooth paste, 
adding some of the oil if necessary.
Add the cilantro and parsley, and while the machine is running slowly, 
add the oil until a “soupy” sauce is formed. Season with salt.

West African Pili Pili Sauce

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Pili pili, often called piri piri, is served as a table condiment in
West Africa, where it heats up grilled meat, poultry, shrimp, and fish.
Nearly any green chile can be used to make this sauce. Some recipes call
for tomatoes or tomato sauce to be added.

Ingredients

1 pound serrano or jalapeño chiles, seeds and stems removed, coarsely
chopped
1 medium onion, chopped
1 clove garlic
Juice of one lemon
Water to thin

Instructions

Place all of the ingredients, except the water, in a food processor and
blend them into a paste, adding water until the desired consistency is
achieved. Store in a jar in the refrigerator, where it will keep for
many weeks.