Salsa de Chipotle (Chipotle Chile Sauce)

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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.

Ingredients

10 dried chipotle chiles
4 mulato chiles, or substitute anchos
1/2 onion, chopped
10 cloves garlic
1 tablespoon sesame seeds
10 black peppercorns
10 cumin seeds
1/2 cinnamon stick
1 teaspoon Mexican oregano
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup vegetable oil
1/2 cup vinegar
1 cup water

Instructions

Soak the chiles in hot water until softened, about 1 hour. Remove the 
seeds and stems.
In a food processor or blender, combine the chiles, onion, garlic, olive 
oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican 
oregano, and salt and process to a paste.
Heat the olive oil and vegetable oil together in a saucepan and fry the 
paste over medium heat until it is aromatic, stirring constantly, for 
about 5 minutes. Add the vinegar and water, remove from the heat, and 
stir well.

Tomato Rundown Sauce

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In Jamaica, this sauce is served over a wide variety of fish and even 
lobster. It is such a tasty sauce that it is wonderful when served over 
pasta. The term “rundown” (“oildown” in Barbados and Trinidad) refers to 
cooking vegetables in coconut milk until most of the milk is absorbed, 
leaving a light oil.

Ingredients

Meat from 2 coconuts, grated (about 4 cups)
4 cups warm water
1 small onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped scallions
1 clove garlic, minced
2 sprigs fresh thyme
1 Scotch bonnet chile, left whole (or more to taste), or substitute habanero
1/8 cup tomato paste
Salt and pepper to taste

Instructions

In a blender or food processor, combine the grated coconut meat and the 
water and puree as smooth as possible. Remove and strain, reserving the 
milk and using the “trash” for candy or pies.
Place the coconut milk in a large pot and bring to a boil to reduce it. 
Boil for about 30 minutes or until the oil begins to separate. Add the 
onion, bell pepper, scallions, garlic, thyme, and Scotch bonnet. Reduce 
the heat and cook over medium for about 20 minutes.
Add the tomato paste and salt and pepper and cook for 5 minutes longer. 
Remove the Scotch bonnet. Place the sauce in a blender or food processor 
and puree until smooth. The sauce should be creamy, with a heavy 
consistency and a light pink color.
papaya

Moko Jumbie Papaya Pepper Sauce

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Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard. The sauce can be used as a condiment or as a marinade for meat, poultry, and fish.




1 small, green papaya, unpeeled
2 quarts water
5 Congo peppers (or habaneros), seeds and stems removed, chopped
1 large onion, chopped fine
2 cloves garlic, minced
4 tablespoons dried mustard
1 tablespoon salt (or less, to taste)
3 cups vinegar (or 1 1/2 cups vinegar mixed with 1 1/2 cups water)
1/2 teaspoon ground turmeric
1 teaspoon Curry Paste


Instructions




Boil the papaya in the water in a large pot for 10 minutes, then remove 
and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring 
to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, 
and bottle it. The sauce will last for weeks in the refrigerator.

Môlho de Pimenta e Limao (Hot Pepper Sauce with Lime)

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This hot sauce from Pernambuco is commonly served in a small dish at 
Brazilian meals to spice up such dishes as feijoada and seafood stews. 
It features the malagueta pepper, that close relative of the tabasco 
pepper. Variation: Make a paste by pureeing the peppers, garlic, onion, 
and salt in a blender. Add the lemon or lime juice and stir well.

Ingredients

6 fresh malagueta chiles, or substitute piquins, seeds and stems 
removed, minced
1 clove garlic, minced
1 medium onion, minced
1/2 teaspoon salt
1/2 cup lemon or lime juice

Instructions

Combine all ingredients and allow to sit at room temperature for 2 hours 
to blend all the flavors.

Môlho de Acaraj (Chile-Shrimp Sauce)

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This Brazilian sauce is traditionally served over black-eyed pea 
fritters (acaraj, called accra in the West Indies), but can also be 
spread over other bland foods such as potatoes. It has an intense shrimp 
flavor and high heat. It is traditionally made with dende, palm oil, but 
I have substituted one with less saturated fat. Variation: Add 1 
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Ingredients

6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute 
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed

Instructions

With a mortar and pestle, crush together the shrimps, onion, chiles, and 
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.