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.
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
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.
Small-batch ajvar-style relish
A small roasted red-pepper and eggplant relish with sunflower oil, wine vinegar, garlic and salt. It is a modern ajvar-style trial, not a validated winter preserve or a copy of a commercial formula.
Sikil p’ak
Sikil p’ak is a Yucatecan dip of toasted, ground pumpkin seeds mixed with roasted tomato, habanero, onion and herbs, served with tortilla chips or warm tortillas. Its name is built from Maya words for pumpkin seed and tomato.
Elevated risk
Shito
Shito is a hot Ghanaian pepper condiment with fish-rich, oil-cooked and fresh pepper forms; this measured version follows a recipe collected in Ghana’s Northern Region.
Shiro dashi (light soy dashi concentrate)
Shiro dashi is a pale Japanese seasoning stock of kombu and bonito dashi, light soy sauce, mirin and salt, used to flavour dishes without darkening them.
Sawse camelyne (cameline sauce)
A medieval English sauce of pounded dried currants, nut kernels, bread crusts and warm spices, tempered with vinegar. It is an unfermented sauce from The Forme of Cury, not a preserving recipe.
Sawse blanche for capons (almond and verjuice sauce)
A pale English sauce from The Forme of Cury, about 1390, of blanched almonds ground to a dust, tempered with verjuice and seasoned with powdered ginger. It is a historical sauce, not a modern bechamel.
Sauce chien (Antillean herb sauce)
Sauce chien is a fresh French Antillean sauce of chopped chives, parsley, garlic, shallot and hot pepper, steeped in hot water with oil and lime.
Shidni
Shidni, also called shigni, is a Somali tomato, chilli and tamarind sauce. An everyday version is fried for about five minutes; a festive chutney with dates and mango cooks for about two hours under the name basbaas alla-bari.
Sambal tumis
Sambal tumis is a Malaysian chilli paste fried in oil until it breaks, then simmered with tamarind and sugar, used as a condiment and as a cooking base.
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.
Elevated risk
Shatta
Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.
Salvitxada
Salvitxada is a Catalan sauce from Valls, thickened with toast rubbed with garlic, served almost only with calcots at the calcotada barbecue.
Salted butter caramel sauce
A pourable caramel of sugar and butter, cooked dark and then loosened with cream and finished with flaky salt.
Sesame mayonnaise
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Seeni sambol
Sri Lankan cooked onion relish: onions fried in oil until dark and jammy, then sharpened with tamarind and sweetened with sugar. Not a fermented condiment.
Seasoned Sushi Vinegar (Sushi-zu)
A Japanese mixed seasoning of vinegar, sugar and salt for sushi rice. Ratios vary with the rice batch and style; this version follows Marukan Vinegar's formula for two go of rice.
Schezwan sauce (Dassana Amit batch)
A cooked Indo-Chinese chilli sauce made with soaked dried chillies, aromatics, soy and vinegar.
Sawse noire (dark sauce for capon and mallard)
Two dark sauces from The Forme of Cury, about 1390: one for mallard from bread and boiled blood, the other for roast capon from liver, bread and spices. Both are historical preparations.
Wholegrain mustard
A coarse mustard of brown and yellow seeds soaked whole in cider or white-wine vinegar, with about a third blended to a paste and folded back so the rest stay whole.
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.
Romesco
Romesco is a Catalan sauce of roasted tomatoes and garlic, toasted nuts, dried nyora peppers, bread and oil, traditionally served with seafood, grilled meat and calcots.
Roasted-pepper romesco-style sauce
A coarse Catalan-inspired sauce of roasted tomato and red pepper, almonds, bread, garlic, olive oil and sherry vinegar. This modern pepper version is distinct from ñora-based romesco formulations and is not a preserve.
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.
Kombu dashi
A clear Japanese broth made by gently extracting kombu’s savoury taste into water. Use it on its own for delicate dishes or as the kelp base for a separate bonito or dried-fish dashi.
Rayalaseema groundnut pacchadi (MAA ABHIRUCHI, 2010)
A source-specific groundnut pacchadi with roasted peanuts, cooked onion, garlic, dried chile and tamarind, finished with mustard and curry leaves.
Puerto Rican sofrito (recaíto)
Puerto Rican sofrito, also called recaíto, is a raw paste of culantro, ají dulce, onion, garlic and peppers that starts many island dishes.
Pounded fresh chilli paste (sambal ulek)
Sambal ulek or oelek is Indonesian chilli paste in its plainest form: red chillies pounded or ground with salt, here with a little vinegar.
Picada
Picada is a Catalan pounded paste of toasted almonds, dry bread, garlic and saffron, stirred into a dish near the end of cooking to thicken and flavour it.
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.
Pevorat (pepper sauce for veal and venison)
A pepper sauce of fried bread, broth and vinegar, given in The Forme of Cury, about 1390, for veal and venison. It is a historical sauce; the record gives no amounts or holding times.
Pesto alla trapanese
Pesto alla trapanese is a Sicilian sauce of fresh tomato and almonds pounded with basil, a red counterpart to Genoese pesto.
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.
Pepper vinegar
Mary Randolph's pepper vinegar: ripe pepper pods simmered in vinegar until the liquid is reduced to one quart, then strained for use in gravies and catsups. From The Virginia Housewife.
Pomegranate molasses
A thick, sour condiment made by reducing pomegranate juice over heat until it is concentrated, used across the Middle East, the South Caucasus and the Balkans in dressings, stews and grilled dishes.
Pipián (pumpkin-seed sauce)
Pipián is a Mexican sauce family built on ground squash seeds, cooked with tomatillo or chile and herbs. The green version uses tomatillo and hoja santa; red versions add peanut, sesame and dried chile.
Onion-tomato chutney (South Indian cooked and tempered)
A South Indian chutney of onion and tomato cooked soft with chillies, ginger, tamarind and coconut, cooled, blended and finished with a mustard and curry-leaf tempering, for idli and dosa.
Northern Alabama white barbecue sauce
A whisked, mayonnaise-based Alabama-style sauce with vinegar, lemon, honey and horseradish. The measured batch below comes from a contemporary published recipe; it is not presented as Big Bob Gibson’s original or secret formula.
Nam prik pao
Nam prik pao is a Thai roasted chilli paste, sweet, salty and sour with only mild heat, used as a dip, a spread and a seasoning for cooked dishes.
Nam prik ong
Nam prik ong is a cooked Northern Thai dip of chilli, tomato and minced pork, seasoned with fermented soybean and eaten with vegetables, pork rind and eggs.
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 prik kapi
Nam prik kapi is a Thai dip of matured shrimp paste pounded with garlic, bird's eye chilli and lime or tamarind, eaten with vegetables and rice.
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.