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Restaurant-Style Salsa. A simple, red salsa like the kind in restaurants, what's not to love? It's a classic tomato-based dip with a nice balance of sugar, salt, herbs, and spices.
Fresh feta cheese is combined with herbs, garlic, and cream cheese, whipped until super-smooth, then topped with tart homemade cranberry sauce, toasted pistachios, and honey. The result is a salty ...
Add some canned artichokes, cheesy parmesan, and spicy pickled cherry peppers for an all-time crowd-pleaser. ... Get the Dill Dip recipe. ... salsa, guacamole, sour cream, and various toppings. ...
White sauce, also known as salsa blanca, ... and crushed red pepper flakes. [1] [2] The sauce then sits, ... make the recipe somewhat differently, ...
Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas. [9] Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas, or salsa de mole. [10]
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
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The peppers' stems and seeds are removed, and then the pepper is crushed and salt added. The crushed peppers are sun-dried for six to seven days (depending on the strength of the sun) until the mixture develops intense sun-dried flavor and a pasty consistency.