Salsa Fra Diavolo (Running with the Devil Sauce)

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“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.

Ingredients

1/3 cup olive oil
1/2 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 small onion, minced
2 tablespoons fresh chopped parsley
4 large tomatoes, peeled, seeded and chopped
3 tablespoons tomato paste
1 teaspoon crushed red New Mexican chile
2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
Salt to taste

Instructions

Heat the oil in a large, heavy saucepan over a medium heat. Saute the 
bell pepper, garlic, and onion until the onion becomes soft, about 5 to 
8 minutes. Lower the heat, stir in the parsley, and simmer for 1 minute. 
Add the remaining ingredients and simmer over a very low heat for 
approximately 45 minutes, stirring occasionally.

Ngapi Ye (Hot Burmese Anchovy Sauce)

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This highly aromatic Burmese sauce is commonly used to heat up Southeast
Asian curries. Shrimp or prawn paste may be substituted for the
fermented dried fish if you can’t find it at the Asian market. In a
pinch, use canned anchovy fillets.

Ingredients

2 cups fermented dried fish or anchovies
1/2 cup water
1/4 cup shrimp powder (available in Asian markets)
1 teaspoon cayenne
2 tablespoons lime juice
6 cloves garlic, minced

Instructions

In a saucepan, bring the fish and water to a boil, then reduce the heat,
simmer for five minutes, and mash the fish. Remove from the heat and
when the mixture cools, add the remaining ingredients and stir well.

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.