Condiments and Sauces
This relish makes an intriguing complement to fish or game.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
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.
This spicy condiment is popular in Thailand, but we’ve mellowed ours with the addition of eggplant.
In Oaxaca, the distinctive cuisine of the Isthmus relies on guajillo chiles, vinegar, and other strong flavorings—all used in this marinade.
Fresh horseradish is essential to this simple to make sauce.
Here’s a tasty way to preserve late-summer peppers from the garden.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico.
Dark, hot, and smoky, this salsa gets its flavor—and its heat—from chipotle peppers.
The tart green tomatillo that gives this salsa its hue—and its name—is, after the tomato, the most popular salsa ingredient in Mexico.
This spicy sauce is a staple of authentic "border food" cuisine.
This classic Singaporean sauce is both spicy and tangy.
This simple trick gives bottled Asian fish sauce a little bite.
This basic red chile sauce, or chile colorado, is eaten all over New Mexico.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw.
Does Not Apply