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
1507 records with their sources, across 11 categories.
All condiments73
Fermented, enzyme-ripened and mixed seasonings55
Adjacent and excluded3
Fermented fruit and fruit-derived foods3
Fruit preserves3
Legume, seed and plant-protein ferments3
Koji, mold starters and mold-ripened ferments2
Vegetable lactic2
Acid and oil pickles1
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings55Adjacent and excluded3Fermented fruit and fruit-derived foods3Fruit preserves3Legume, seed and plant-protein ferments3Koji, mold starters and mold-ripened ferments2Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Filtered to
Recipes
Raw ginger-scallion oil
A raw Cantonese-style condiment of minced scallions, fresh ginger, vegetable oil and salt; it is mixed without heating and serves eight.
Yongchun aged vinegar
Dark Fujian rice vinegar: glutinous rice and red Monascus koji make a red rice wine, liquid acetification turns it to vinegar, and it ages at least three years.
Vinagre de Montilla-Moriles
Protected Andalusian wine vinegar made by acetifying certified Montilla-Moriles wine, dry or sweetened with Pedro Ximénez or Moscatel must, and often aged in oak by solera or añada.
Umezu (ume pickling liquid)
The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.
Elevated risk
Shio Kombu (Seasoned Salted Kelp)
Japanese kelp simmered in soy sauce and seasonings, sometimes dried and salted, eaten with rice or used as an umami seasoning.
Fruit vinegar (Orleans method)
Fruit wine turned into vinegar by acetic acid bacteria at the surface of a half-filled, air-vented vessel. The Orleans method takes one to three months for a 9% wine.
Pilpelchuma (chilli-garlic paste)
A chilli and garlic paste from the Libyan Jewish community, built on steamed dried peppers, garlic and cumin, now a common condiment in Israel.
Pepián recado
The roasted chile, seed and vegetable sauce that thickens and colours Guatemalan pepián stew.
Maple syrup (batch method)
Maple sap of about two percent sugar boiled down in a shallow pan until it reaches syrup density, the sugar concentration the standard defines, then filtered hot and packed hot.
Maari (Burkinabè fermented baobab seeds)
Maari is a Burkinabè baobab-seed condiment documented in producer studies. This is a non-instructional account, not a home recipe: sources vary, omit key process details and establish no validated safety control.
Suka and sawsawan (Filipino vinegar and dipping sauces)
Filipino vinegar dips: vinegar steeped or mixed with chilli, garlic, ginger and other aromatics, from the pineapple sinamak of Iloilo to coconut-vinegar sawsawan. Not a single formula.
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.
Sharena sol
Bulgarian dry seasoning of salt, paprika, dried herbs and spices, with household and regional variations.
Asin sa buy-o
Asin sa buy-o is a fine sea salt made in Panayunan, Botolan, and packed in a woven nipa pouch called a buy-o. Salt-bearing coastal earth is leached with seawater, and the brine is boiled to crystals.
Alburquerque Asin Tibuok
Asin tibuok is a Boholano salt-making craft that turns seawater-soaked coconut husks into a salt-rich ash, brine and formed sea salt in specialized clay pots. This record follows one published account of the community process; it is not a validated household formula.
Elevated risk
Nzoia River reed salt
Nzoia River reed salt is a Bukusu seasoning made by leaching and evaporating the ash of mature muchua reeds. Its sources document a local method, but provide neither a measured formula nor verified mineral composition.
Elevated risk
Rajasthani chilli-garlic chutney
A wet Rajasthani chutney of tomato, soaked dried red chillies, garlic and coriander seed ground with salt and water. A 2017 study gives its proportions as a ratio and tested a stored batch.
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.
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.
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.
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.
Australian vegetable relishes (green tomato relish)
Australian green tomato pickles and relishes vary. This partial version follows ABC Western Victoria’s 2018 pickle recipe, not Beerenberg’s commercial formula. Sources document examples from 1944 onward, not a single origin.
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.
Megrelian ajika
A documented Megrelian red pepper, garlic and herb paste with salt and ground spices. This preparation is mixed, not fermented; its source gives no validated preservation method or shelf life.
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.
Soumbala (Burkinabè Parkia seed condiment)
A Burkina Faso alkaline fermentation of African locust bean seeds (Parkia biglobosa), used to season sauces and cooked grain dishes. Local process details vary, and the sources do not give a measured household batch.
Balachaung
A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.
Shoyuzuke
Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.
Adygean salt
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.
Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
Elevated risk
Pakistani mango pickle
This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.
Aceto Balsamico di Modena IGP
A dark, balanced vinegar from Emilia-Romagna made by combining cooked or concentrated grape must with wine vinegar, then acetifying and refining it in wood under a protected specification.
Elevated risk
Sufu (fermented bean curd)
Sufu, or furu, is Chinese fermented tofu: bean curd is salted and ripened, often after a mould stage, into a soft, creamy, intensely savoury condiment.
Til ki chutney
Til ki chutney is a sesame-and-cumin condiment from an Uttarakhand cuisine collection: the seeds are roasted, finely ground with salt and green chillies, then mixed with lemon juice. The book describes it as a winter preparation.
Pimentón de la Vera
Spanish smoked paprika from Capsicum peppers dried over oak or holm-oak smoke in a dryer called a secadero, then ground. Protected by a designation of origin in La Vera.
Zhenjiang Black Vinegar
Zhenjiang black vinegar is a Chinese glutinous-rice vinegar made by mixed-culture fermentation, solid-state acetification, roasted-rice extraction and ageing, giving a dark, savoury, mildly sweet condiment.
Tianjin Duliu mature vinegar
Tianjin grain vinegar of millet and sorghum made with daqu: liquid alcoholic fermentation, two-layer solid-state acetification, and at least three years of outdoor ageing of the grain mash.
Gongura pachadi
A hot, sour Andhra chutney of gongura (sorrel) leaves cooked soft and ground with fried dried chillies, garlic and onion, then finished with a hot tempering of dals, mustard and curry leaves.
Chutney
A broad account of cooked chutney traditions: fruit or vegetables combined with sugar, spices and sometimes acid, often boiled into a thick condiment. This record is historical and process context, not a formula or storage recipe.
Miso-zuke
Foods embedded in salty fermented miso paste, which transfers salt and fermentation products into them; misozuke uses an already transformed medium rather than a fresh vegetable brine.
Miso dengaku glaze
A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.
Tomato and onion smoor
A thick South African tomato-and-onion relish simmered slowly and served warm with boerewors, pap or bread.
Elevated risk
Kaya
Kaya is a sweet Malay-rooted spread of eggs, coconut milk and sugar, scented with pandan and stirred over gentle heat until it thickens. In Singapore it is the filling of kaya toast.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Ají criollo
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.
Mole poblano
A complex Mexican sauce from Puebla of dried chiles, nuts, seeds, spices and often chocolate, roasted, ground and simmered for a long time. Chocolate is one component, not its definition.