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Ajika, a dip in Caucasian cuisine, based on a boiled preparation of hot red peppers, garlic, herbs and spices; Ajvar, a relish made principally from red bell peppers, with garlic; Chili sauce and paste; List of condiments; List of dips; List of sauces; List of spreads; Muhammara or acuka, a hot pepper dip in Levantine cuisine
Keep the chicken moving. Luke's advice: Shake the chicken so the butter browns but doesn't burn."This way you get the chicken crispier without burning the butter." Add the herbs at the end. Let ...
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Chopped cubanelle pepper or bell pepper, red onion, garlic, and lippia (Jamaica oregano) are always a part of its typical cuisine and sometimes this is the only seasoing. Other ingredients added depending on availability are cilantro, culantro, celery, tomato paste or fresh tomatoes, sour orange, vinegar, or sweet chili peppers. Dominicans also ...
Dadaegi is a chili paste made by mixing ground or minced red, and dried red chili peppers (or chili powder/flakes) along with ground or minced garlic, onions, ground black pepper, salt or soy sauce, sugar, meat stock, sesame oil, and toasted sesame seeds.
The Oxford Dictionary of English records piri-piri as a foreign word meaning "a very hot sauce made with red chilli peppers", and gives its ultimate origin as the word for "pepper" (presumably in the native-African sense) in the Ronga language of southern Mozambique, where Portuguese explorers developed the homonymous cultivar from malagueta ...
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.