Salsa

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A lovely array of textures and flavors. Very nice with skewers of grilled scallops or panfried salmon fillets.

Can be prepared in 45 minutes or less.

Active time: 10 min Start to finish: 10 min

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

Active time: 15 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

The habanero, reputedly the "hottest chile in the world" has a complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic accompaniment to meat and seafood cooked in an achiote recado a brick-red paste made with achiote, or annatto, seeds. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Aji amarillo is a Peruvian chile. This salsa uses a jarred paste made from these flavorful and fiery bright yellow peppers. This recipe is an accompaniment for Pork Tenderloin Churrasco .

This recipe can be prepared in 45 minutes or less. Halibut steaks and pork tenderloin are two of our favorites with this fiery side.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.