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Condiments and Sauces
Central/South American
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Saveur (6)
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Easy (6)
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Vegetables (3)
Tomato (2)
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Summer (4)
Spring (3)
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Easter (1)
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02/17/2009
Chimichurri
Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable.
Issue #118
11/06/2007
Bahian Salsa
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Issue #107
03/01/2007
Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico)
Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking.
Issue #100
10/23/2000
Chimichurri
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
Issue #35
03/14/2002
Green Chile and Cilantro Sauce
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
Issue #21
08/08/2007
Chilean Pepper Sauce
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
Issue #14