Pickapeppa Hot Sauce

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This is not the commercial sauce from Jamaica but rather a specialty 
from Georgetown, Guyana. It is served over seafood or used to spice up 
gravies and salad dressings. Note: This recipe requires advance preparation.

Ingredients

12 dried "bird peppers" (chiltepíns), seeds and stems removed, crushed, 
or substitute piquins or Thai chiles
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry

Instructions

Combine all ingredients in a bottle and refrigerate for at least a week 
to blend the flavors. Shake at least once a day.

Môlho de Churrasco (Brazilian Barbecue Sauce)

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Brazilian barbecues are justly famous, and this sauce can be used for 
basting during the slow cooking process. Feel free to use it for 
American-style barbecues as well.

Ingredients

8 dried malagueta chiles, seeds and stems removed, crushed, or 
substitute piquin or Thai chiles
3 cups vinegar
1 teaspoon salt
1 tablespoon sugar
2 cloves garlic, crushed
1 small onion, minced
2 tablespoons minced Italian parsley
1 teaspoon crushed rosemary
2 teaspoons minced fresh basil leaves
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh marjoram or oregano leaves

Instructions

Combine all ingredients in a glass jar, cover, and shake well. Let stand 
for at least two hours to blend the flavors. Store in a refrigerator 
until ready to use.

Chimichurri (Hot Vinegar-Parsley Sauce)

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There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because 
cooks tend to add them or not, according to taste. This sauce is served 
with broiled, roasted, or grilled meat and poultry.

Ingredients

1/4 cup olive oil
1 cup red wine vinegar
2 tablespoons ají chile powder, or substitute New Mexican red chile powder
4 cloves garlic, minced
1 teaspoon crushed black peppercorns
1 teaspoon dried oregano
1 bay leaf, crushed
1/4 cup minced parsley (or substitute Italian parsley)
Salt to taste

Instructions

Combine the olive oil and vinegar in a bowl and whip with a whisk. Stir 
in the remaining ingredients, mix thoroughly, and allow to sit for 2 
hours to blend the flavors.

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.