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In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers. [2] The Venezuelan sauce is similar to Mexican guacamole. It is served over parrillas (grilled food), arepas, empanadas, and various other dishes.
It also seems like a low-effort, high-reward recipe: “[just] get a nice sear on sushi-grade Ahi tuna steaks, then drizzle them with an Asian salsa made with avocado, sesame, lime, citrus, and ...
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Uruguay and used in Argentinian , Uruguayan , Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.
Peruvian salsa criolla. Salsa criolla (Creole salsa) is a type of sauce or relish found in Latin American cuisine, composed of finely chopped sliced onions, vinegar, tomatoes, garlic, chili peppers, bell peppers, olive oil, salt, pepper and fresh herbs like parsley or cilantro. [1]
I like teriyaki, either store-bought or made with soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar. You could just as easily use barbecue, Buffalo, or chimichurri sauce.
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Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Pretty much anything goes well with a kick from cumin, a little tang from lime juice, and fresh herby zing from cilantro, including these simple, low-carb lettuce wraps featuring quick-cooking shrimp.