Cooked sweet chilli sauce
A cooked Thai-style sweet chilli dip combines red chillies, garlic, sugar and vinegar, then uses a small cornflour slurry to give this batch a glossy, spoonable body.
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
Bavarian sweet-inspired mustard
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
Elevated risk
Soijim
The sour liquid that forms during Manipuri Soidon fermentation, kept to start the next batch and used to sour curries.
Classic Czech prepared mustard
A mild, creamy Czech-style table mustard made from ground seed, vinegar, water, salt and a little sweetness. This home version follows a Czech Television formula and is not a copy of SPAK’s proprietary product.
Allioli (Catalan garlic emulsion)
Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.
Hypotrimma
Hypotrimma was a Roman condiment in Apicius's cookery book, a mixture of ground pepper, herbs, nuts, dried fruit, cheese, honey and fish sauce.
Shoyu-koji
A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.
Mazavaroo
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
Satini kotomili
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.
Remoulade (Danish)
Danish remoulade is a thick, yellow, mayonnaise-based sauce flecked with finely chopped pickled vegetables. Arla’s quick home version stirs piccalilli remoulade purée with mayonnaise, crème fraîche, diced apple and capers.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Ají de maracuyá
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
Skordalia
A thick Greek garlic purée bound with olive oil and a starch of potato, walnut, almond or soaked bread, served with fried fish and vegetables.
Elevated risk
Rouille
A strongly flavoured Provencal garlic sauce of chilli or cayenne, saffron, olive oil and bread or egg, served on bread with fish soup and bouillabaisse.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Thousand Island dressing
Thousand Island dressing is a pink, sweet-savoury dressing of mayonnaise, tomato condiment and chopped pickle relish, named for the Thousand Islands region on the St. Lawrence River, where its origin is placed.
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.
Ravigote sauce
A French cold sauce, in its modern sense a vinaigrette with capers, parsley, chervil, tarragon and shallot or onion, served with fish, shellfish, meat and celeriac.
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.
Haitian epis
A Haitian seasoning base of fresh herbs, peppers, onion, garlic, citrus and vinegar, blended to a paste, used to marinate meat and fish and to start soups, stews, rice and beans.
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.
Maharashtrian fresh coconut-garlic chutney
A fresh Maharashtrian chutney of wet coconut and garlic, ground with chilli and salt and finished with lemon; Royal Chef Sujata serves it with jhunka-bhakri.
Gomashio
Toasted sesame seeds and sea salt are ground together into a coarse seasoning for rice. This small pan-roasted batch keeps most of the seed texture.
Mushroom catsup, modern refrigerated interpretation
A modern, non-fermented mushroom catsup: mushrooms simmer with cider vinegar, shallot and spices, then become either a thin seasoning or a thicker sauce.
Elevated risk
Mojo rojo
A red sauce of garlic, dried or fresh red pepper, paprika and cumin in olive oil and vinegar, served with salt-cooked potatoes across the Canary Islands.
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.
High risk
Mitihue
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
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.
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.
Palli pachadi
A moist Andhra peanut chutney: roasted groundnuts ground with fried dried chillies and tamarind, folded into a roasted tomato-and-spice mix with raw onion, and eaten with khichdi, attu or idli.
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.
Kinema tomato achar
Kinema ra golbheda ko achar combines already-fermented soybean kinema with tomatoes, onion, garlic and spices, finished with sesame powder and fresh garnish, and is eaten with rice or toast.
Amabito no Moshio
Amabito no Moshio is a modern, pale beige Japanese seaweed salt made from Seto Inland Sea water and hondawara seaweed. Its documented factory method concentrates filtered brine in kettles, then separates and dries the salt.
Simmered tamarind-date chutney
A sweet-sour cooked chutney of tamarind, dates, jaggery, ginger and roasted cumin. An untested measured batch is given beside four documented Indian formulas and their storage claims.
Tilachi chutney
A Maharashtrian dry chutney of slowly roasted sesame and coconut ground fine with garlic, chilli powder, cumin, tamarind and sugar, kept in a bottle and eaten as a winter side.
Lyutenitsa (lutenica)
A Balkan relish of cooked peppers, tomatoes, aubergine and garlic in oil, sometimes made hot, served cold and named for its spiciness.
Pesto Genovese
Pesto Genovese is a Ligurian uncooked basil sauce pounded with garlic, pine nuts, salt, hard cheeses and olive oil, traditionally made in a mortar.
Tapenade (Marseille)
A Provençal olive spread built around olives and capers, with anchovy, garlic, lemon and olive oil in Marseille’s current recipe. Both coarse and finely worked versions are documented.
Fresh ponzu-shoyu
This fresh ponzu-shoyu mixes Japanese koikuchi soy sauce with yuzu or a lemon-lime blend, rice vinegar, water and sugar; optional kombu and bonito give a short chilled infusion.
Byzantine murrī
Byzantine murrī is a cooked imitation of murrī from the medieval Arabic repertoire, made from scorched honey, toasted bread, walnuts, quince, carob and spices rather than from a long grain fermentation.
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.
Elevated risk
Toum
Toum is a Lebanese garlic-and-oil emulsion: raw garlic, salt, lemon and a little water are processed into a dense, pale, egg-free sauce. Slow oil addition builds its fluffy texture; it is served with grilled foods, sandwiches and mezze.
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.
Allam pachadi
An Andhra ginger-and-urad chutney in which browned dal and briefly fried ginger and chillies are cooled, then ground with jaggery to a coarse paste.
Japanese mayonnaise
A one-cup Japanese mayonnaise batch made in a small food processor with pasteurized room-temperature egg yolks and oil added in three stages around the seasonings and acids.
Lechon sauce with canned liver spread
A cooked Filipino roast-meat sauce thickened from canned liver spread, vinegar, water, sugar and breadcrumbs, with browned garlic and softened onion.
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.
Elevated risk
Hot sauce (fermented pepper)
Fresh hot peppers ferment beneath a measured salt brine, then become a bright, tangy sauce blended from the peppers and their liquor.