New Mexican green chile sauce
New Mexican green chile sauce is a cooked sauce of roasted fresh green chile, onion and garlic, thickened with a little flour and a 15-minute simmer in stock.
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
Pebre
Pebre is a Chilean condiment with many local versions. This partial fresh tomato version follows Chile Travel’s ingredients; vinegar is optional. Sources document picante heat and variants but no fixed proportions or precise origin.
Miti (Fijian coconut sauce)
Miti is a fresh Fijian coconut sauce of grated coconut cream with onion, chilli, citrus and salt. It is served raw with fish and is distinct from the fermented miti of Tahiti.
Chipotle in adobo
Whole smoked-dried chipotles simmer in a tomato, vinegar and spice adobo: a Mexican condiment with smoky heat and a sauce that seasons the chile as it softens.
Prik nam pla
Fresh sliced chillies, fish sauce and lime form a sharp Thai table condiment. Spoon a little alongside rice, eggs or other cooked dishes.
Ají de tomate de árbol
An Ecuadorian hot sauce built on tamarillo, a tart fruit that gives a sharper, fleshier base than ordinary tomato salsa.
Salsa macha
Salsa macha is a Mexican chile-and-oil condiment, often coarse with garlic, peanuts and sesame; this version follows a documented gentle-cook method and stays refrigerated.
Pounded Thai chilli vinegar
Pailin Chongchitnant's fresh prik nam som card pounds two or three Thai chillies, optionally with garlic, before stirring in white vinegar; charring is a separate optional step.
Guasacaca
Guasacaca is a Venezuelan green sauce of avocado, herbs, sweet pepper and onion, sharpened with vinegar or lime. It is served with grilled meat, arepas and empanadas.
Pol sambol
A Sri Lankan coconut relish made from grated coconut, aromatics, chilli, lime and optional Maldive fish; a seasoned paste is folded through the coconut by hand.
New Mexican red chile sauce
New Mexican red chile sauce is a smooth, cooked sauce of dried red chile, thickened with a little flour and loosened with water, and used to coat enchiladas and to build chile con carne.
Elevated risk
Italian salsa verde
A cold parsley sauce of capers, anchovy, garlic, olive oil and vinegar, with bread or egg in some regional versions, served across Italy with boiled meats and fish.
Nam jim seafood
A Thai seafood dipping sauce of chiles, garlic, cilantro stems, fish sauce, lime juice and palm sugar, pounded or briefly blended for a coarse texture.
Elevated risk
Mojo verde
A green sauce of garlic, cumin, green chilli and fresh coriander or parsley in olive oil and vinegar, traditionally served with fish in the Canary Islands.
Chancho en piedra
Chancho en piedra is a Chilean sauce of tomato, garlic, cumin and chilli, ground by hand in a stone mortar. Its name refers to the stone, not to pork.
Ají picante (Colombian table ají)
A fresh Colombian table condiment of chopped herbs, scallion and tomato in a vinegar and chile base, served beside fried and filled dishes.
Ají de uchuvas
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.