From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin 
America, comes this unusual, delicious sauce that is traditionally 
served over boiled and sliced potatoes that are garnished with lettuce, 
olives, and hardboiled egg slices. Try it over fried fish as well.

Ingredients

8 dried yellow ají chiles, seeds and stems removed, soaked in water to 
soften and pureed, or substitute 6 New Mexican red chiles
3 saltine-type crackers, crushed
1/4 cup walnuts, ground in a spice mill
1/2 cup grated Monterey Jack cheese
1/4 cup vegetable oil
1/4 cup crushed onion
1 clove garlic, mashed
2 hard-boiled eggs, minced
12 cooked shrimps, peeled and mashed
Milk
Salt and pepper to taste

Instructions

In a large bowl, combine the chiles, crackers, walnuts, cheese, 
vegetable oil, onion, garlic, eggs, and shrimps and mix well to make a 
thick paste. Drizzle in the milk as needed and, using a potato masher, 
transform the paste into a thick sauce. Add salt and pepper to taste.
Yield: About 2 1/2 cups

Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana.  The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.

Ingredients

1 pound fresh okra, sliced into rounds
1 cup water
1 teaspoon hot chile powder, such as cayenne
1/2 teaspoon salt
1 tomato, coarsely chopped

Instructions

Combine all ingredients in a sauce pan and cook over medium heat for for 8 to 10 minutes, or until the okra is tender.   Serve it as is or puree it in a blended for a smoother sauce.

This light, olive oil-based sauce is all you’ll need to adorn that perfectly seared chunk of asado.

Ingredients

6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.

This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.