Pepper Sauce Guyanese pepper sauce Put Habanero chilis in a blender. Add a little vinegar. Puree. That's it, you're done. USE SPARINGLY. Tomat Verde Green Salsa - Salsa de Tomate Verde From The Essential Cuisines of Mexico by Diana Kennedy.

szechwan Szechwan Sauce 1/2 –1 teaspoon Szechuan Peppercorns (or sub black peppercorns) 1/4 cup soy sauce ( of Gluten-Free Liquid Aminos) see notes. 3/4 tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative) 1 tablespoon sesame oil 1 tablespoon rice wine vinegar (or black vinegar) 1 tablespoon Chinese cooking wine (shaoxing) or mirin (both optional) 3 garlic cloves, finely minced (use a garlic press) 2 teaspoons fresh ginger, finely minced ( or use ginger paste) 1 tablespoon garlic chili paste (or sambal oelek) more for more spicy or sub 1 teaspoon chili flakes 1/2 teaspoon Chinese Five Spice optional- 2-3 teaspoons corn starch, to thicken heat szechwan peppercorns in a skillet till fragrant, place in a bowl with all the other ingredients, mix.