FermenteaWhere food goes to change
A Sri Lankan lunu miris made by pounding onion and chilli flakes with lime; Maldive fish is optional.
One modern source-specific batch; no historical origin is established.
Scaling: source batch only
Fresh preparation; the source supplies no validated preservation duration.
A source association, not an origin claim.
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
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A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
An Ecuadorian hot sauce built on tamarillo, a tart fruit that gives a sharper, fleshier base than ordinary tomato salsa.
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.
A fresh Colombian table condiment of chopped herbs, scallion and tomato in a vinegar and chile base, served beside fried and filled dishes.
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.
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Lunu Miris RecipeIngredients and method follow this source-specific batch; prose is independently written.