Salsa borracha
A chile sauce of dried pasilla peppers whose liquid is an alcoholic drink, pulque in the old form and beer where pulque is not available. It is served with barbacoa in Mexico City and the central states.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All condiments382Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1Filtered to
Recipes
Jamaican Scotch Bonnet Pepper Sauce
This Jamaican recipe cooks Scotch bonnet peppers with carrot, cho cho, onion, garlic, ginger, allspice and vinegar, then blends and strains the mixture.
Pol-sambol-inspired coconut relish
A fresh, untested coconut relish developed in reference to Sri Lankan pol sambol. This formula is an adaptation, not a documented traditional recipe or a preserve.
Ezay
Ezay is a Bhutanese red-chilli seasoning served with rice, salads, momo and other dishes; this reported version combines chillies, tomato, onion, coriander, cheese and pepper.
Ai-manas (Timor-Leste chilli condiment)
Ai-manas is described as a very hot chilli paste served with Timorese meals. One published version blends fresh chillies, shallots, garlic, Thai basil, ginger, lemon and salt, and serves it with eggs. Sources do not establish a standard formula, precise birthplace or earliest date.
Zhug / zhoug
A Yemeni hot sauce of fresh chilli, coriander and garlic bound with olive oil, the base of sahawiq and a common condiment in Israel. It is made by crushing, not cooking, and keeps only briefly in the refrigerator.
Vinagrete (molho à campanha)
Vinagrete, also called molho à campanha, is a Brazilian relish of finely chopped tomato, onion and peppers dressed with vinegar and olive oil. It is served with grilled meat and feijoada.
Sos ti malis
A Haitian hot sauce of habanero or Scotch bonnet, onion, shallot and garlic, softened in vinegar and lime, simmered briefly and served on grilled or fried meat and seafood.
Smooth avocado sauce
A pourable sauce of ripe avocado, lime, chile, herbs and onion, blended or mashed to a smooth body. It is an avocado sauce, not every green taquería sauce.
Sambal matah-inspired fresh aromatic relish
A small fresh relish of sliced shallots, chillies, lemongrass and lime leaf with lime juice, oil and salt, inspired by Balinese sambal matah.
Sambal kecap
Sambal kecap is an Indonesian table condiment of fresh bird's eye chilli and shallot stirred into sweet soy sauce, served with grilled food, satay and tempe.
Sambal belacan-style fresh relish
Red chillies pounded with belacan shrimp paste, then mixed with lime or calamansi and sugar for a fresh relish. Contains crustacean shellfish.
Schezwan sauce (Dassana Amit batch)
A cooked Indo-Chinese chilli sauce made with soaked dried chillies, aromatics, soy and vinegar.
Salsa verde
The green Mexican sauce of tomatillos and green chiles, which may be raw, boiled or roasted before grinding. It is distinct from European herb-based green sauces.
Salsa roja
The red tomato and chile sauce of Mexican tables, most often cooked or charred before grinding. It is a family of preparations, not one formula.
Salsa di noci
Salsa di noci is a cold Ligurian sauce of walnut kernels, garlic, marjoram, soaked bread, cheese and olive oil, served with pansoti.
Salsa criolla (Argentine)
Argentine salsa criolla is a raw relish of finely diced peppers, onion and tomato dressed with olive oil, vinegar and lemon, served cold with grilled meat. The name covers different sauces across Latin America.
Salsa a la huancaína
A creamy Peruvian sauce of ají amarillo, fresh cheese and milk, served with potatoes. This source-based version sautés aromatics before blending the sauce.
Roasted tomatillo salsa
A modern small batch of roasted tomatillos and green chile finished with raw onion, coriander, lime and salt. Its measured weights are an untested adaptation; this is fresh salsa, not a canning recipe.
Pico de gallo
A fresh Mexican condiment of chopped tomato, onion, chile, cilantro and lime, served raw so that its pieces stay distinct. Its name translates as rooster's beak, and its origin is disputed.
Peri peri
A chilli sauce built on the African bird's eye chilli, the cultivar called piri piri, with garlic, citrus and an oily or acidic base; its origin is uncertain and linked to Portuguese trade in southern Africa.
Nam prik num
Grilled young green chillies, shallots and garlic are pounded with salt into a coarse northern Thai dip, finished with coriander and spring onion and eaten with sticky rice and vegetables.
Nam jim jaew: Isan roasted-chilli dip
Roasted chillies, shallot and garlic are pounded and loosened with fermented and plain fish sauce, boiled water and lime into a sharp Isan dip for grilled meat and fish.
Molho de pimenta
A Brazilian table sauce made from hot peppers, most often dedo-de-moça, cooked briefly with onion, garlic and vinegar and then blended smooth. Household versions differ widely.
Manado raw chilli and tomato relish
Dabu-dabu is a raw North Sulawesi relish of chopped chillies, shallot, scallion and tomato, dressed with salt and lime juice or coconut oil.
Lunu miris (Sri Lankan chilli and onion sambol)
Lunu miris is Sri Lanka's pounded onion and chilli sambol: chilli flakes and red onion crushed with salt and lime, often with Maldive fish, eaten in small amounts with hoppers, pol roti and kiribath.
Lunu miris (DailyLife.lk source batch)
A Sri Lankan lunu miris made by pounding onion and chilli flakes with lime; Maldive fish is optional.
Llajua (Bolivian Tomato and Locoto Sauce)
A fresh Bolivian table sauce of tomato, locoto chilli and herbs, following the La Paz municipal formula. Regional preparations vary.
Hawaiian chili pepper water
Hawaiian chili pepper water, or wai nīoi, is a thin condiment of small chillies steeped in salted water with vinegar and garlic. Hawaiian families use it as a table hot sauce.
Habanero table salsa
A hot, fruity chile sauce of the Yucatán, built on habanero peppers and often charred with garlic. It sits on the table as a condiment, and the recipes vary widely.
Guajillo chile salsa
A Mexican sauce in which dried guajillo chiles, toasted and softened in hot water, supply most of the flavour. It is a family of dried-chile salsas, not a tomato sauce with chile added.
Fresh chermoula
Fresh chermoula is a chopped-herb Moroccan-style sauce of coriander, parsley, garlic, lemon, olive oil and warm spices, made here as an explicitly untested development formula.
Cooked sriracha-style garlic-chilli sauce
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.
Chirmol (Guatemalan charred tomato salsa)
Chirmol is a Guatemalan salsa of charred tomatoes with onion, cilantro and lime, served with grilled meat and toasted chiles.
Chipotle adobo
Chipotle adobo is a cooked sauce of smoked chipotle chiles, tomato, onion, garlic, dried chile powder, spices and vinegar, the form in which chipotles are most often sold in the United States.
Charcoal-roasted tomato jeow
A Lao tomato-and-chile dip made by roasting tomatoes, chiles, garlic and shallots over gentle coals, then pounding and seasoning them. This four-person serving batch has no measured ingredient quantities or validated storage period.
Elevated risk
Coriander-and-green-chilli zhug-inspired sauce
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
Tuong ot (Vietnamese chilli sauce)
This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.
Chadon beni sauce
A bright green Trinidadian hot sauce of chadon beni (shado beni, culantro) with garlic, hot pepper, lime and water, blended to a pourable sauce for grilled meat, wings and eggs.
Caribbean mango pepper sauce
A cooked Caribbean hot sauce of ripe mango, habanero and other hot peppers, onion, garlic and citrus, blended smooth or left chunky.
Buffalo sauce
A warm, buttery cayenne sauce made by melting butter into a hot pepper sauce, first tossed onto fried chicken wings in Buffalo, New York.
Thai-style cooked sriracha sauce
Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.
Bajan mustard pepper sauce
Bajan pepper sauce is a Barbadian hot sauce that blends Scotch bonnet peppers with mustard and vinegar, often with onion, turmeric and oil. Its heat and sharpness come from both the chile and the mustard, which sets it apart from a plain pepper vinegar.
Basbaas
Basbaas is the Somali word for chilli and the name of a family of hot sauces served at the table, so each diner can set the heat. Green, coconut and tomato-based versions are all called basbaas.
Ata dindin
Ata dindin is the Yoruba fried pepper sauce: chillies, red bell pepper and onion blended and cooked down in oil until the oil separates. The same name is also given to a finished stew built on it.
Chimichurri
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Ají de maracuyá
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Ají verde (Peruvian green sauce)
Ají verde is a Peruvian green sauce of coriander, chilli, onion and garlic in a mayonnaise or cheese base. It is best known through Peruvian restaurant cooking abroad.
Ají criollo
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.