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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
Rúgbrauð (Icelandic rye bread)
A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.
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.
Boerewors and chickpea stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Churned sweet-cream butter
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
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.
Mascarpone
A rich fresh cheese made by heating milk and cream in a double boiler and setting them with tartaric acid, or by culturing them with a crème fraîche culture.
Fruit butter (appliance routes)
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
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.
Elevated risk
Ragu alla bolognese
Ragu alla bolognese is a slow-cooked meat sauce of minced beef and a little pork, cooked with soffritto, white wine, milk and a little tomato, served with fresh tagliatelle in Bologna.
Putong bigas
Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.
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.
Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Preserved lemon
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
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.
Pourable chocolate ganache
A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.
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.
Bean and cheese pupusas
Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.
High risk
Pastrami
Pastrami is beef brined, rubbed with spices, smoked and steamed, the New York Jewish deli meat served hot and hand-carved on rye. Its origin is argued between competing accounts.
High risk
Pemmican
Pemmican is dried meat mixed with rendered animal fat, sometimes with berries. Sources link it to Indigenous North American food traditions and later fur-trade provisioning. This documentary entry gives no home preparation or storage method.
Parched wild rice (manoomin)
Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.
Peanut butter
Peanut butter is a paste of ground roasted peanuts, usually with salt. Smooth and granular versions come from the same method, differing in how finely the nuts are ground.
Paneer, lemon-set home method
Paneer, a pressed fresh cheese, set by adding yogurt and then lemon juice a spoonful at a time to warm milk, strained, rinsed and lightly pressed.
Pandebono (Erica Dinho's Colombian cheese bread)
Colombian cheese breads made from cassava starch, precooked cornmeal, queso fresco or quesito, feta and egg; this source's version makes 12 warm, round rolls.
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.
Nixtamal and masa
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
High risk
Ngaphak
Ngaphak is fish split, flattened and roasted and smoked over an open flame on a wire net or woven bamboo mesh, as practised by fish processors around Loktak Lake in Manipur, India.
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.
Must murri
Must murri was a medieval Andalusi and North African seasoning of baked wheat dough, grape must and aromatics, cooked slowly in an oven.
Mushi-pan (Japanese steamed quick cakes)
Mushi-pan are Japanese steamed quick cakes made from a lightly sweetened wheat batter raised with baking powder. This four-cake version is cooked in paper-lined ramekins set in a shallow pan of boiling water.
Muqmad (oodkac)
Odka, also called muqmad, is Somali meat that is dried, cut small, fried and kept under fat. It is a dried-meat preserve whose keeping depends on the whole sequence.
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.