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
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Recipes
Kalabasa catsup: Filipino squash ketchup for the freezer
Kalabasa catsup: Freeze for winter; small fresh portion refrigerated up to 48 hours.
Pumpkin and apple chutney
Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.
Spirit / distilled white vinegar
A clear, sharp vinegar made by acetifying alcohol. Its restrained color and aroma suit pickles, sauces and dressings where darker or more aromatic vinegars would change the result.
White-wine vinegar
White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.
Tartar-style mayonnaise
Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.
Shacha sauce
Shacha is a savoury, granular Fujian, Teochew and Taiwanese condiment of oil, garlic, shallot and dried seafood, often sold as Chinese barbecue sauce.
Wet jerk seasoning
A Jamaican wet jerk paste of ground allspice, Scotch bonnet pepper, thyme, scallion, garlic, ginger and nutmeg, loosened with soy sauce, oil, vinegar and lime, used to marinate meat, fish or tofu before cooking.
Soy-mirin tare for glazing
A modern tare-style glaze of koikuchi soy sauce, mirin, water, sugar and optional ginger, gently reduced and brushed onto food near the end of cooking.
Elevated risk
Soy–black-vinegar dumpling dip
An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.
Sinamak
Sinamak is a Philippine spiced vinegar: white, cane or coconut vinegar steeped with chilies, ginger, garlic, onion and peppercorns for days or weeks until it is ready to use as a condiment.
Quick cooked mango-and-mustard sauce inspired by kasundi
A short-cooked green-mango and mustard sauce with chilli, ginger and turmeric. It borrows a flavour direction associated with Bengali kasundi but is an untested, non-fermented fresh sauce, not traditional kasundi or a shelf-stable pickle.
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.
Nepalese tomato-sesame timur achar for momo
A roasted tomato dip thickened with toasted sesame and seasoned with dried chilli, cumin and timur. This measured version follows a contemporary published momo achar recipe; it is one documented formula, not a national standard.
Mango chutney
Hard green mango is cooked with vinegar, sugar, raisins, ginger, garlic and chilli in this tested US home-canning recipe.
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.
Cooked ginger-scallion oil with chilli
A Cantonese condiment of ginger, garlic, scallion and fresh chilli fried slowly in oil and seasoned with soy sauce, sugar, wine and salt, served over roast meats and poached chicken.
Chinese-American sweet-and-sour sauce
A smooth, tomato-based sweet-and-sour sauce of sugar, vinegar, tomato paste and soy sauce, thickened with starch for dipping or coating; it is not the sauce on Hangzhou's sweet-and-sour ribs.
Chakalaka
A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.
A non-fermented seaweed-and-vinegar dressing
A fresh condiment in which crumbled nori softens in lightly sweetened vinegar and water. It is not vinegar fermented from seaweed.
Toyomansi-style soy-calamansi dip
Toyomansi is a Filipino table dip of soy sauce and calamansi juice, served with grilled or fried foods; this version adds sliced chilli and optional sugar.
Vinaigrette
A dressing of edible oil whisked with a mild acid, usually vinegar or lemon juice, seasoned with salt, herbs and mustard, used on salads and as a marinade.
Sauce vierge
A raw French sauce of olive oil, lemon, chopped tomato and basil, with the herbs infused in the oil, served with fish, shellfish and vegetables.
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.
Whey vinegar
Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.
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.
Awaji moshio
Awaji moshio is a modern Japanese seaweed salt made by TaDa PHILOSOPHY from Awaji Island seawater and seaweed. Its premium process concentrates brine, extracts seaweed flavor, then crystallizes, separates, dries and grades the salt.
Moretum
Moretum was a pounded herb and cheese spread of ancient Rome, eaten with bread and named for the mortar in which it was made.
Horseradish mayonnaise
Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.
Olive-oil and garlic mayonnaise
An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.
Elevated risk
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
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.
Wasabi mayonnaise
A contemporary, untested mix of finished mayonnaise and prepared wasabi paste, beginning within the archive's 2–4 g range per 100 g mayonnaise.
Sriracha mayonnaise
A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Pepián recado
The roasted chile, seed and vegetable sauce that thickens and colours Guatemalan pepián stew.
Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
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.
Chipotle mayonnaise
A contemporary, untested mix of finished mayonnaise, mashed canned chipotle in adobo and lime juice, given as starting amounts per 100 g mayonnaise.
High risk
Lebanese-style toum
A home-developed garlic emulsion in a Lebanese toum style, with a separately developed ratio. Nominal yield 298 g.
Lapsi ko achar with mustard oil
Ripe Nepali lapsi is boiled, peeled and cooked with mustard oil, salt, sugar and roasted spices to make a sweet-sour achar served alongside a meal.
Elevated risk
Dried-chilli harissa-style paste
A fresh chilli paste made from rehydrated dried red peppers, garlic, olive oil, lemon and warm spices; this small-batch formula adapts the harissa family rather than reproducing a tested Tunisian method.
Afghan chutney (chatney)
Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.
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.
Ssal-jocheong (rice syrup)
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
South African fruit chutney
South African fruit chutney ranges from Cape-style sweet-sour fruit pastes to spiced dried-fruit versions; this page records a measured peach and apricot home recipe inspired by Mrs Ball’s.
Sal de gusano
A dry Mexican seasoning of maguey worm, salt and chile, most closely associated in published accounts with Oaxaca and commonly served with mezcal, citrus and fruit.
Saishikomi shoyu
Saishikomi shoyu is a double-brewed soy sauce: a second moromi is made with a finished soy sauce in place of salt water, which makes a dark, concentrated sauce with softer salt.
Elevated risk
French mustard-forward mayonnaise
An untested home mayonnaise development formula with more Dijon mustard and no added sugar. A current French-market Dijon mayonnaise informs its flavor direction; this is not that product’s formula.
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.
Podi (dry spice powder mixed with oil)
A South Indian dry chutney powder has many regional and household forms. This record follows one published gunpowder podi recipe, served with ghee or gingelly oil; it is not a single standard formula.