Môlho de Piri Piri (Portuguese Hot Sauce)

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Early in the sixteenth century, chiles were transferred from Portuguese 
Brazil to their colony of Angola. These small, piquin-like chiles (which 
were probably Brazilian malaguetas) were called piri-piri 
(pepper-pepper) and became an integral part of the local cuisine. The 
sauce made from them was transferred back to Portugual, where it is a 
staple on dining tables--served with seafood, soups, and stews. Since 
the piri-piri chiles are not usually available, use chiles de árbol, 
cayenne chiles, chile piquins, or chiltepíns. Note: This recipe requires 
advance preparation.

Ingredients

1/2 cup chopped dried red chiles, seeds and stems removed
1 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt

Instructions

Combine all ingredients in a shaker jar. Cover, shake well, and store at
room temperature for 24 hours. Shake well before each use. To make a
smooth sauce, blend this mixture in a food processor and thin slightly
with water or cider vinegar.

Creamy Horseradish Sauce

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Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very 
volatile (the active ingredient is isothiocyanate) and loses its flavor 
and aroma quickly, this simple sauce should be made close to serving 
time. For an added hit of chile heat, I sometimes add ground habanero chile.

Ingredients

2/3 cup sour cream
1/4 cup fresh or prepared horseradish
2 green onions, finely chopped
1 teaspoon distilled white vinegar
1 teaspoon sugar
3/4 teaspoon chopped fresh dill weed

Instructions

Combine all the ingredients in a bowl and beat until well mixed. Allow 
the mixture to sit for 15 to 20 minutes to blend the flavors.

Rouille (Hot Sauce for Fish Stew)

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The famous food writer M. F. K. Fisher described this sauce as follows: 
“A peppery concoction suited to the taste of bouillabaisse, served 
separately from the soup to be ladled in at the discretion of the 
individual diner.”

Ingredients

2 small bell peppers, seeded and cut in small squares
2 small, hot dried chiles, such as piquin or Thai, crushed
1 cup water
2 pimientos, drained and dried (optional)
4 cloves garlic, coarsely chopped
6 tablespoons olive oil
1 to 3 teaspoons fine dry bread crumbs
Salt to taste

Instructions

In a saucepan, combine the bell peppers, dried chiles, and water. Simmer 
until the bell peppers are soft, then drain the peppers and pat dry. 
Place the peppers, pimientos (optional) and garlic in a mixing bowl or 
mortar and mash the ingredients together until they become a smooth 
paste. Slowly beat in the olive oil and bread crumbs until the mixture 
becomes just too thick to pour. Or, add the peppers, pimientos, and 
garlic to a blender and purée while adding the olive oil and bread 
crumbs. Then add salt to taste.

Espelette Piperade

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The most famous chile in France is piment d’ Espelette, or the Espelette 
pepper, and it has become a cultural and culinary icon in the French 
part of Basque country. At first the Espelette farmers formed 
cooperative enterprises to protect their interests, and eventually they 
applied to the National Institute for Trade Name Origins for an 
Appellation d’Origine Controlee (AOC). On December 1, 1999, an AOC was 
granted to Espelette peppers and products, giving it the same protection 
as more famous names, such as Champagne sparkling wine. Only ten 
villages are allowed to use the name “Espelette”: Espelette, Ainhoa, 
Cambo les Bains, Halsou, Itsassou, Jatsou, Laressore, St. Pee sur 
Nivelle, Souraide, and Ustarritz. The total growing area is about 3,000 
acres. Piperade is a colorful pepper sauce that is only spicy when made 
in the Basque region. This simple but delicious sauce is often served at 
the Celebration of the Peppers in the village of Espelette. Serve it 
over boiled potatoes and green beans.

Ingredients

1/2 cup olive oil
4 medium onions, chopped
3 cloves garlic
4 green bell peppers, seeds and stems removed, chopped
2 red bell peppers, seeds and stems removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons Espelette powder, or more to taste (substitute hot paprika 
or New Mexico red chile powder)
Pinch of thyme
Salt and pepper to taste

Instructions

Heat 1/4 cup olive oil in a large saute pan and saute the onions and 
garlic for 5 minutes, stirring occasionally. Add the bell peppers and 
cook over medium heat for 10 minutes. Add the tomatoes and Espelette 
powder and cook for 20 minutes, stirring occasionally. Add the thyme, 
salt, and pepper and transfer to a bowl. For a smooth sauce, puree this 
mixture in small batches in a blender or food processor.

Texas Green Sauce

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When you order "green sauce" in Texas, this is what you will be served. 
It differs from New Mexico's green sauce in that the color is derived 
from tomatillos rather than from green chiles. This sauce can be used as 
a dipping sauce, with enchiladas, or as a topping for grilled poultry or 
fish.

Ingredients

3 pounds tomatillos
1 bunch green onions
1 small bunch cilantro
1 tablespoon garlic in oil
2 teaspoons sugar
2 teaspoons lime juice
1 tablespoons chicken base dissolved in 2 tablespoons water
6 serrano chiles, stems removed

Instructions

Roast the tomatillos in a roasting pan under the broiler until they are 
brown and squishy. Turn them over with a pair of tongs and repeat the 
process. Take the roasted tomatillos, including all the liquid from the 
roasting process, and combine them with the remaining ingredients in a 
food processor and puree.
In a saucepan, simmer this mixture for ten minutes before serving or 
incorporating into another recipe.