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"This is a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy!"

Ingredients: coriander, cumin, garlic...

"Simple throw-together recipe, for which you really must have garden-fresh flat-leafed parsley. Use lime juice if possible, it's so tangy. Parsley is one of the most nutritious herbs, packed with antioxidants, but seldom used in quantity. I can eat this by the spoonful! This is a mild-tasting thick sauce, which improves in flavour if left at room..."

Ingredients: extra virgin olive oil, fresh parsley leaves...

"I got this recipe from a box of falafel. I tried out with the family and was a great success!"

Ingredients: cucumbers, dried mint, onions...

"Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too."

Ingredients: green peppers, onions...

"This recipe comes from the Moosewood Restaurant. It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken. Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!"

Ingredients: onions, peanut butter...

"A Moroccan hot sauce, often used as a condiment and in cooking.
From Astray.com. Posted for ZWT4"

Ingredients: cumin, habaneros, olive oil...

"Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!"

Ingredients: cilantro, ground cumin...

"This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik).
In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming..."

Ingredients: egg whites, garlic...

"From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time."

Ingredients: Spanish onions, ground cumin...

"Parts of West Africa that were colonized by the French have a near universal use of French-style condiments like mayonnaise and mustard. After one taste of this sharp, spicy homemade version, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a..."

Ingredients: mustard oil, olive oil...

"Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in..."

Ingredients: dried hot red chili peppers, garlic...

"A very dear friend of mine, L.D.Osni, lived in Egypt for a while and was married to an Egyptian. She taught me this recipe. It is a little spicy, and I love it!"

Ingredients: fresh ground black pepper, olive oil...

"This sauce recipe comes from some missionaries in Africa. It's usually eaten with rice and I'm sure it would taste nice with some additional vegetables, tofu, or chicken as well."

Ingredients: pepper, vegetable bouillon cubes...

"These olives are addictive! They are good all alone, served with other appetizer-type foods and other dishes. Crusty bread dipped into the sauce and eaten with a good hearty soup is wonderful! I love using fresh bell peppers and hot Cherry Bomber chiles from my garden in this. The original recipe was found in the August '94 issue of Gourmet. I..."

Ingredients: coriander seeds, cumin seeds...