This is the famous Ghanaian hot chilli condiment, which can be made in a variety of ways and every household has its own recipe. It goes really well with both fish and meat, and can be served as a side to most dishes. It can also be used for marinating or as a dressing, dip, spread or topping. I eat it with almost everything, but especially love it as a spicy addition to a cheeseboard with other chutneys.
Charmoula is a traditional Moroccan spice blend. Charmoula sauce is great for serving atop -- or used to finish -- fish, shrimp, chicken or vegetables.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.
Andrea Nguyen came up with my this sauce, inspired by the great Vietnamese Cholimex chile sauce. The tomato lends texture, balances the chile heat, and adds a slight, bright fruitiness. Choose fleshy, firm medium-hot chiles for a condiment with character.
This recipe is easiest to do when using a sous vide device -- either a self-contained insulated box called a water oven or a stick-style water circulator along with a pot of your choice. You can also follow our instructions below for using a small (8- to 12-quart) cooler and a digital thermometer. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you can pick the one that works best for you. This recipe safely achieves pasteurization (144 degrees Fahrenheit/62.2 degrees Celsius for at least 6 minutes) and then continues to heat the yolks to create a sauce with the ideal texture. Store-bought, in-shell, pasteurized eggs can also be used without any changes to the recipe. The cooking time depends on the number of yolks, so this recipe cannot be scaled up or down without making adjustments. Don’t discard the whites—save them to make angel food cake or meringue cookies or freeze them for later. This sauce can be refrigerated for up to one week.
Sophie Coe, my guru when it comes to early Meso-American cooking, in her masterpiece, America's First Cuisines, tells us that the tomatillo (also known in Mexico as "miltomate," "tomate verde," or simply "tomate") was likely the most-consumed "tomatl" (Nahuatl for a general class of plump fruit) in pre-Columbian times. Yes, more than the "jitomate" or red, ripe tomato to us English speakers. That explains, I think, why a mouthful of tomatillo salsa transports you straight to Mexico. It is the gustatory essence of the country - a gleaming contour of fresh green spiciness, herbal perfume and zest.