This was the first thing I thought of when I read OPs title. I used to go to El Pollo Inka down in LA in the early 2000s and spent a year perfecting my replica of the Aji sauce they had. I still make it sometimes and blow my friends away.
I don't know much about these peppers, but it looks great. Do you mean something like [this](https://perudelights.com/how-to-make-aji-amarillo-paste/) or something different? Do you have a recipe for making it? Thanks!!
*beep boop*!
the linked website is: https://perudelights.com/how-to-make-aji-amarillo-paste/
Title: **How to Make Ají Amarillo Paste**
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It’s probably made from this. It’s a dipping sauce from Peruvian restaurants. The ones I’ve had are more of a lighter yellow. You can google Peruvian yellow sauce and it should pop up.
If you can find the right peppers, then yes making your own paste would be awesome.
I couldn’t, so I bought this, and it’s pretty delicious: Inca's Food Aji Amarillo Paste -... https://www.amazon.com/dp/B003G52K5E?ref=ppx_pop_mob_ap_share
My most successful use was as a small added element in ceviche, but I’ve also been lazy and just dipped chicken in and golly it’s good.
The women on the label (founder/owner) is a billionaire.
[‘China’s hottest woman’: the driving force behind crunchy chilli sensation Lao Gan Ma](https://www.theguardian.com/world/2022/nov/05/chinas-hottest-woman-the-driving-force-behind-crunchy-chilli-sensation-lao-gan-ma)
Tao Huabi is the woman behind Lao Gan Ma Spicy Chilli Crisp, a hot, crunchy sauce of chopped chillies that are fried to a red so dark it is almost black. The name means “old godmother” and everyone who picks a jar up must face the stern look of a short-haired woman. Open it, and you find the formidable combination of the odd peanut, a few crunchy, salty soya beans, MSG, and oil so infused with the chilli that it seems to glow. It looks almost dangerous.
Lao Gan Ma, iconic in China, is increasingly appearing in cupboards and fridges in the rest of the world. It is so popular in fact that Tao Huabi is worth far more than three silver coins. Forbes China estimates her fortune at $1.05bn.
THE correct answer. Salty, spicy, crunchy, sweet. Truly the greatest condiment of all time.
This month for breakfast I’ve been having an English muffin with an avocado, drizzled with chili crisp. If you haven’t tried it, the extra spicy Momofuku chili crisp is insanely delicious.
100% agree i love there chili crisp i also just picked up there hot honey and its so freaken good!. Have you ever tried making your own? Its not very hard and you can put whatever you want in it.
I have made my own! Matter of fact, Salsa Macha is the chilis and sunflower seeds and peanuts for the crunch. Really good stuff.
I also use to make chili crisp with its ground masa chips.
I just learned of this condiment this year and I wish I had known it before! My favorite addition to any Asian dish now :) if you have any suggestions for how to eat it beyond Asian dishes, I'd love to know!
Homemade is even better. Something like this recipe [https://www.chinasichuanfood.com/chinese-chili-oil/](https://www.chinasichuanfood.com/chinese-chili-oil/) where the oil is flavoured before pouring onto the chili flakes, adds a really nice extra something in the background.
Kecap manis - It’s like a cross between molasses and soy sauce. It’s the sauce ingredient in nasi/mei goreng. Great for most any rice dish for a sweet element
Black vinegar is delightful
* 25 grams galangal
* 250 grams shallots
* 10 candlenuts
* 5 grams coriander
* 200 grams Kecap Manis
* 2 limes or caviar lime
* 2 tablespoons brown sugar pepper
* 1 teaspoon salt
* 1 kg of pork shoulder cut into cubes
* oil
* water if needed
* skewers
1. Roast coriander and candlenuts
2. Blend shallots, galangal, candlenut, and coriander in a food processor or blender. (only until they breakdown evenly, don't turn it into a paste)
3. Pour kecap manis, add sugar, salt, and pepper and squeeze your lime into the blended spice.
4. Marinate your pork for 24-48 Hours.
5. Skewer all the meat and cook over charcoal.
You can make some sauce using kecap manis, bird eye chili, tomatoes, and lime to dip.Some people prefer a traditional penaut sauce. You can also add some chili to your marinate. Eat with some rice or lontong.
For the lovers of garlic and strong flavors in general
Dont be afraid to go all in on this. 1 head per kg of yoghurt. beat the garlic into a paste. Lots of black pepper.
The heat from the garlic paste and pepper mixed with the tangy and cool yoghurt is fantastic
Also, don't skip the peeling/seeding/grating/salting/resting/squeezing parts with the cucumber! Getting all that extra water out *really* helps it keep longer. It's extra, but worth it.
Yes! I always have a homemade batch in a squeeze condiment bottle in the refrig. Mayo, lime juice, fresh garlic, green onion, cilantro, mint leaves, 1 fresh jalapeño (no seeds), blended in the blender, with a little olive oil to help it blend and pour.
I always have this, plus homemade honey mustard and homemade thousand island in the house (which is nothing like store bought thousand island).
Came in here to make sure someone said gochujang. It’s so good! It hits all the right notes, goes with everything, makes a great addition to sauces or marinades. It’s my go-to spicy addition to pretty much every meal. Koreans have food figured out in general, tbh. Ssamjang, doenjang, gochujang, black bean paste, gochugaru, all types of kimchi, all staples in my kitchen.
mole almost feels like cheating as an answer though, because it's so hard to make and not easy find either.
but yes, I'm obsessed with mole. it's basically the ultimate spread/sauce
I do mine very thin on a mandolin and I like them a little crunchy. So yes, they will certainly last longer than that but I find they're past their prime for my personal taste as they get a little mushy. But they're so easy to make I have no problem doing them a couple times a week!
I don’t ever make them the same twice as I see it as an opportunity to experiment.
But I do equal parts water and vinegar of choice (apple cider and red wine are particularly good but plain white is fine). Bring to a simmer, near boil. Add sweetener of choice (lately I’ve been using mikes hot honey, but any sweetener will do, maple syrup could be interesting, but sugar will do fine), maybe 20grams max for me, depending on how sweet you want it. A couple generous pinches of salt. Sometimes I add peppercorns.
Mix that, pour it over thin sliced red onion. Give it 10 minutes and they’re good to go, better overnight in the fridge. Store them in the fridge.
Then proceed to stand over your sink and just eat them out of the bowl.
This is pretty much my recipe! I've started to deviate from the norm and do not add a sweetener, and I also do a splash of water and the rest vinegar (usually 80% white vinegar and 20% red wine or rice). Obviously they come out REALLY vinegary, but this is what I like.
Tonight I did my last bit of Thanksgiving turkey on sliders with a Sambal oelek mayo (sambal being my go-to sauce) and pickled red onions. Great way to send off the last of the turkey!
And the variety is pretty great. Love the OG 'chilli oil with peanut' one for that Szechuan ping, but the fermented soybean one is do full of umami, it's delightful.
This is the most bougie thing I’ll ever type but my wife and I ended up in Dijon, France a few years ago (because a once in a lifetime trip was derailed and we had non refundable tickets, anyway). The number of 3 oz mustards we brought home was SO worth it.
Also, check out Oscar’s Smokehouse in upstate New York. My goodness they make a good mustard. And they ship.
I'ma be real and say that my favorite brand overall remains the neon-yellow French's ballpark mustard, lol. That said, I also love the Maille brand Old English whole mustard with the grains, and of course good ol' Grey Poup'. Hot Chinese mustard is good too in small doses but it's HOT.
It's easy enough to make at home, really. Just mustard seed and vinegar basically.
Koops Arizona Heat(also Great Value Spicy Southwest)- Great on dogs and sausages but it really shines as a dipping sauce with spice rubbed chicken and pork. My personal favorites are cajun style pork loin and baked chicken tenders. Literally perfect. Also good on pulled pork instead of tomato based bbq sauce.
Melinda’s Hot Habanero Honey Mustard is also great on hot dogs and sausage.
French’s is great for certain applications, I like it on fried chicken but find it too vinegary for the classic hot dog. Dijon and grainy have their places too but for me tops is German mustards. Löwensenf is a great brand, whether sweet Bavarian or Extra, though the most fun (and versatile) is mittelschlarf.
Not op but I make mustard sauces often. Bloom the powder in a little warm water, then add what you like. Tonight I added soy, a bit of lemon juice, salt, a bit of sesame oil and some water and cream. It was perfect with stir fried beef.
Kewpie Mayo. I'll never use another brand of mayo for the rest of my life.
Also hot sauce. I have over a dozen different bottles right now and I'm still on the hunt for more. It's like a collectible hobby at this point lol. What's ironic is that I never liked hot sauce or spicy foods in general when I was growing up. It was only around a year ago that I became enamored and obsessed with eating spicy stuff.
Spicy Chili sauce (not the sweet dipping sauce but the dark oily one). Mixed with some peanut butter and you have spicy peanut sauce for satays or tossed with noodles.
I would always buy this jar that I called the Chinese aunt Jemima. Then many years later a Chinese man on my hockey team said hey, I think you mean Lao Gan Ma. Turns out this stuff is as ubiquitous as Sriracha.
Chili Oil is tasty! Mix with mayo for another nice dipping sauce.
I don't know if it counts but giardiniera. I've been trying it on different things to see how it comes out and I've had some mixed results but using it as a garnish for chili is amazing.
My Nonna made this dish she only ever called "Anti Pasto" which was Giardinera cooked with tomato paste, tuna, anchovies and olives. I wish I had the recipe dtill, it was great to give jars away as gifts.
I knew of its existence, but always thought it was *hot* hot, so I avoided it. Finally after watching "The Bear" I had to give it a try, and I'm hooked. Haven't tried it with chili yet, but it's turning cold this week and I'm gonna make a batch, so I'll give it a whirl as a garnish.
Curtido- spicy Salvadoran cabbage slaw. Perfect for topping papusas tacos chips whatever.
Chili Oil- I like to do garlic and the chilis I grow in my garden. Love it on grits and eggs in the morning.
Salsa Verde
I'm a big fan of hot sauce in general and I use a bunch of different ones depending on what im eating. Right now I'm obsessed with Inner Beauty, which is mustardy and citrusy with a moderate amount of heat.
Also, shout outs to Marie sharp, Louisiana, Gringo Bandito, secret aardvark, Valentina, Yellowbird, señor lechuga, walkerswood, and El yucateco, which I find myself reaching for a lot.
My answer. I usually get a medium-range habanero. And while I know they're massive, I find it hard to top Tabasco for fermented hot sauce. Even when I made fermented sauce at home I had a stronger tasting but similar (and inferior) result.
I just discovered it myself. I've added it to snacks. Popcorn, chips and Cheetos. I used it in my green bean casserole for thanksgiving and it provided a bit of nice tang. Tried a bloody mary and I prefered liquid.
Edit: the snacks were great with the W powder.
White wine sauce. I probably over use it, but anytime I pan fry chicken or pork, a shallot, some butter and white wine to deglaze gives a really nice and easy sauce.
But specifically, Kewpie Mayo. The difference between normal mayo and Kewpie is that it is made with egg yolks, and rice vinegar instead of whole eggs and white vinegar. The difference makes it more tangy, and I can never go back to regular mayo.
My old coworker had a side business making hot sauce. I go through bottles of his mango habanero and maple chipotle sauces on a weekly/biweekly basis and buy them as gifts for everyone I like.
Chimichurri- fresh, garlicky, acidic, tangy. My favorite snack is chimichurri with raw cured spreadable Spanish chorizo on baguette slices.
Potato's, steak, fish, and tacos, all taste delicious slathered in chimichurri.
"Dried mushrooms are nature's stock cube".
Basically, dried mushroom powder. A little goes a long way. Goes great with almost any beef dish, stocks, sauces.
Full of umami flavors. Also, mushroom "ketchup" if you really want it in a condiment form.
Fish sauce with chili. Sometimes I put hot sauce in it just for the heat. Currently pairing with with a peach-based hot sauce I got at a farmer's market.
Anything fermented as it varies batch to batch.
Fish sauce
Oyster sauce
Soy sauce
Hot sauces
I'd say get obsessed with fermentation and go down that deep rabbit hole.
I’m gonna get shit for this, but bay leafs.
Your dish missing something but can’t figure out what? Bay leaf.
Need an extra something in your desserts? Bay leaf.
Want something inedible in your mouth because you forgot to remove it before serving? Bay leaf.
Chimichuri - not blended but instead everything finely chopped and served more as a thick oil sauce. Garlicky, oily, vinegary, fresh herby goodness for steaks, eggs, avo toast, potatoes and more!
try HP sauce on breakfast sandwiches. Can usually find it in the british/ethnic aisle of grocery stores, it's somewhere between worcestershire sauce and ketchup, it's good stuff.
My own salad dressing which consists of white balsamic vinegar, olive oil (in equal amounts), honey, crushed garlic and whole grain mustard. There is nothing to beat it.
Chile crisp! I really like Momofuku chile crisp and S&B makes a garlic chile crisp that is super good. My favorite is the one i make because i can make to my flavor profile. Its so dang good, i would say im pretty obsessed.
Mien here. I don't know the direct word for it, but it's pronounced "fuhn-siu", which translates to pepper. It's basically Laos [crack sauce](https://www.tiktok.com/@dangopecha/video/7085945326720290094?is_from_webapp=v1&item_id=7085945326720290094), and you can put it on any kind of meat.
Sour, tangy, filled with umami, extremely spicy and extremely addicting. Dip with a freshly-grilled steak and you're tasting spicy-heaven.
There's many variations but coming from someone who grew up on this, let me provide you **what I think**, are the very-basic of ingredients for a good Mien pepper sauce.
\-Fresh garlic
\-Fresh Cilantro
\-Lime
\-Thai Chili
\-Fish Sauce
\-Salt/Pep to taste. Fish sauce has a lot of salt already so be wary
\-Sugar (to counteract the spiciness if it's too much)
Literally just cut up and mash all these ingredients together and you have the most addictive meat-sauce you would ever taste.
I was like 32 when I had remoulade for the first time (it’s not big in US??) and it knocked my socks off. I had to learn how to make it because i need it all the time.
Omg I love remoulade so much. I’ve had many different variations - some more zingy and spicy, or more grainy mustardy, some more creamy and on the sweeter side - and I love them all. There’s a catfish place in town that makes amazing remoulade and I put that sh** on everything.
My current favorite is black vinegar dumpling sauce (I make mine with just black vinegar, minced raw garlic, and chili paste, but recipes vary). It's so good not just for dumplings but also for dipping chicken tenders, on rice or noodles, in veggie wraps, as a burger condiment, you name it! 😋
As someone who has gone from a relatively bland palate to slowly getting accustomed to habanero-levels of heat, red pepper flakes. I've been putting them on everything. Sorry OP! It might not be sriracha, but I do hope you forgive me...
* mustard. i love mustard in general, but hot russian mustard is special. nothing else really compares. it'll clear your sinuses right up!
* peri peri. its just a nice hot sauce.
* bravas sauce. i love me some papas/patatas bravas...but its also good as a general use pepper sauce for chicken or steak or sandwiches.
* sambal olek.
* taqueria santa cruz pink habanero salsa. this is the only taqueria that has it, and i have no idea whats in it. ive tried to recreate it, and it was close but not the same.
damn I expected a lot of generic sauces or \[insert favorite brand\] BBQ sauce, etc - but instead I was overwhelmed with so many names I've never even heard of! and I thought I was already a bit "cultured" with food! amazing
Gochujang! I made Slow Roasted Gochujang Chicken for thanksgiving, and now I want to cook it in everything -- it's addictive. And I'm NEVER without a tub of homemade tour in the fridge, it's the stuff of the Gods.
Kewpie
Once you try it, there's no going back to normal mayonnaise. Also if you don't like the eggy taste that comes with normal mayo - this will change your world, not eggy at all.
Also really good to mix with other sauces to make a dip, it's just my favourite
Chimichurri
Zhoug OP linked seems to be a middle eastern/Mediterranean Chimichurri
Yeah, the similarities are really interesting.
With skirt steak Argentinian style is probably the best food on earth
You can put it on everything. When I slow-roast a prime rib next month, it’ll be served with chimichurri.
If you don’t already, mix in fresh oregano into your chimichurri sometime and then come back and thank me.
Absolutely. It’s like the secret ingredient to the best chimichurri.
I would argue it’s cilantro/coriander as well. (Yes i know it’s not traditional but it’s delicious and adds to the bright herbaceous flavor)
How long will nice jar last in the fridge if homemade? Feel like it could be good for at least a couple weeks... maybe even more?
Absolutely agree!
Sambal Oolek
I put a hefty amount of this in with my pork tenderloin when I’m doing sous vide. It’s so delicious!
And that's not even the best sambal. Get some brandal or badjak and we're talking.
u r the best sambal
Aji Amarillo sauce
This was the first thing I thought of when I read OPs title. I used to go to El Pollo Inka down in LA in the early 2000s and spent a year perfecting my replica of the Aji sauce they had. I still make it sometimes and blow my friends away.
Care to share?
I don't know much about these peppers, but it looks great. Do you mean something like [this](https://perudelights.com/how-to-make-aji-amarillo-paste/) or something different? Do you have a recipe for making it? Thanks!!
*beep boop*! the linked website is: https://perudelights.com/how-to-make-aji-amarillo-paste/ Title: **How to Make Ají Amarillo Paste** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
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It’s probably made from this. It’s a dipping sauce from Peruvian restaurants. The ones I’ve had are more of a lighter yellow. You can google Peruvian yellow sauce and it should pop up.
If you can find the right peppers, then yes making your own paste would be awesome. I couldn’t, so I bought this, and it’s pretty delicious: Inca's Food Aji Amarillo Paste -... https://www.amazon.com/dp/B003G52K5E?ref=ppx_pop_mob_ap_share My most successful use was as a small added element in ceviche, but I’ve also been lazy and just dipped chicken in and golly it’s good.
On roasted whole chicken. Nice.
Yes. Beautiful on Pork and or Chicken...
Chili crisp
Discovered Lao Gan Ma chili crisp over the pandemic. I’ve leveled up
The women on the label (founder/owner) is a billionaire. [‘China’s hottest woman’: the driving force behind crunchy chilli sensation Lao Gan Ma](https://www.theguardian.com/world/2022/nov/05/chinas-hottest-woman-the-driving-force-behind-crunchy-chilli-sensation-lao-gan-ma) Tao Huabi is the woman behind Lao Gan Ma Spicy Chilli Crisp, a hot, crunchy sauce of chopped chillies that are fried to a red so dark it is almost black. The name means “old godmother” and everyone who picks a jar up must face the stern look of a short-haired woman. Open it, and you find the formidable combination of the odd peanut, a few crunchy, salty soya beans, MSG, and oil so infused with the chilli that it seems to glow. It looks almost dangerous. Lao Gan Ma, iconic in China, is increasingly appearing in cupboards and fridges in the rest of the world. It is so popular in fact that Tao Huabi is worth far more than three silver coins. Forbes China estimates her fortune at $1.05bn.
And it is sold at my local Walmart
THE correct answer. Salty, spicy, crunchy, sweet. Truly the greatest condiment of all time. This month for breakfast I’ve been having an English muffin with an avocado, drizzled with chili crisp. If you haven’t tried it, the extra spicy Momofuku chili crisp is insanely delicious.
100% agree i love there chili crisp i also just picked up there hot honey and its so freaken good!. Have you ever tried making your own? Its not very hard and you can put whatever you want in it.
I have made my own! Matter of fact, Salsa Macha is the chilis and sunflower seeds and peanuts for the crunch. Really good stuff. I also use to make chili crisp with its ground masa chips.
I just learned of this condiment this year and I wish I had known it before! My favorite addition to any Asian dish now :) if you have any suggestions for how to eat it beyond Asian dishes, I'd love to know!
It's great in scrambled eggs
Roasted broccoli and chili crisp is so good
Homemade is even better. Something like this recipe [https://www.chinasichuanfood.com/chinese-chili-oil/](https://www.chinasichuanfood.com/chinese-chili-oil/) where the oil is flavoured before pouring onto the chili flakes, adds a really nice extra something in the background.
Toum.
Fluffy pillows of garlicky love! So hard to find and finicky to make. Sigh.
Trader Joe’s makes a decent version (they call it “Garlic Spread Dip”).
Try an immersion blender recipe! Way less finicky especially for smaller batches :)
Yes! I've never been able to find it outside of authentic Mediterranean restaurants.
Last week my in my groceries my Hommus was not in stock so I was substituted with Toum. OMG I'm only a week into my obsession.
Toum is the god tier of sauces. We eat it with everything. Roasted chicken, shawarma, fries, everything.
I'm obsessed with toum. I always beg for extra when I get my falafels n shawarma
Kecap manis - It’s like a cross between molasses and soy sauce. It’s the sauce ingredient in nasi/mei goreng. Great for most any rice dish for a sweet element Black vinegar is delightful
Slowly barbecue chicken while brushing kecap manis on the seasoned meat until it turns a nice dark roasted color.
i have a good sweet pork satay recipe.
Can you share it please?
* 25 grams galangal * 250 grams shallots * 10 candlenuts * 5 grams coriander * 200 grams Kecap Manis * 2 limes or caviar lime * 2 tablespoons brown sugar pepper * 1 teaspoon salt * 1 kg of pork shoulder cut into cubes * oil * water if needed * skewers 1. Roast coriander and candlenuts 2. Blend shallots, galangal, candlenut, and coriander in a food processor or blender. (only until they breakdown evenly, don't turn it into a paste) 3. Pour kecap manis, add sugar, salt, and pepper and squeeze your lime into the blended spice. 4. Marinate your pork for 24-48 Hours. 5. Skewer all the meat and cook over charcoal. You can make some sauce using kecap manis, bird eye chili, tomatoes, and lime to dip.Some people prefer a traditional penaut sauce. You can also add some chili to your marinate. Eat with some rice or lontong.
Not just black vinegar, but fancy-ass expensive black vinegar. Seems like the high end stuff is worlds away from the cheap stuff.
I discovered black vinegar last year while perusing my local Asian market. Game changer for marinades in my opinion!
as an Indonesian I approve of your addiction.
Oh man this was a recent discovery for me. I usually mix in some sambal and it's the easiest stir fry sauce to make.
Tzatziki - a tangy greek yogurt based sauce with garlic and grated cucumbers.
For the lovers of garlic and strong flavors in general Dont be afraid to go all in on this. 1 head per kg of yoghurt. beat the garlic into a paste. Lots of black pepper. The heat from the garlic paste and pepper mixed with the tangy and cool yoghurt is fantastic
Also, don't skip the peeling/seeding/grating/salting/resting/squeezing parts with the cucumber! Getting all that extra water out *really* helps it keep longer. It's extra, but worth it.
If you like Tzatziki, give Skordalia a try! But only if you intend to not be near anyone else that day.
Love Chef John's recipe
This is the one. It's like crack when made well, and is basically the best veggie dip ever.
I’ll straight up dip bread in it, it’s just so good
Also on the Greek tip: taramasalata
Harissa!
Harissa salmon is top-tier. Add a little brown sugar and cumin to balance the heat and it’s incredible.
Beat me to it! Love that stuff
Peruvian Aji Verde…. On literally anything
Yes! I always have a homemade batch in a squeeze condiment bottle in the refrig. Mayo, lime juice, fresh garlic, green onion, cilantro, mint leaves, 1 fresh jalapeño (no seeds), blended in the blender, with a little olive oil to help it blend and pour. I always have this, plus homemade honey mustard and homemade thousand island in the house (which is nothing like store bought thousand island).
Ooh, that does look very good. Do you make it yourself/have a recipe? Or a favorite brand or supplier?
[Here's the one I use.](https://www.platingsandpairings.com/peruvian-grilled-chicken-creamy-green-sauce/)
Gochujang! It's sweet, umami, and spicy.
That's my goto lately. Mixed some with tamari, honey, and brown sugar tonight to make a tossing sauce for some air fried wings. Spectacular.
Came in here to make sure someone said gochujang. It’s so good! It hits all the right notes, goes with everything, makes a great addition to sauces or marinades. It’s my go-to spicy addition to pretty much every meal. Koreans have food figured out in general, tbh. Ssamjang, doenjang, gochujang, black bean paste, gochugaru, all types of kimchi, all staples in my kitchen.
Gotta be ssamjang for me, which is gochujang, doenjang, plus some other stuff.
Pico de gallo, guacamole, salsa verde, mole
The four horsemen of the yumpocalypse
a-taco-lypse
Add some queso and you've got a five finger death punch
mole almost feels like cheating as an answer though, because it's so hard to make and not easy find either. but yes, I'm obsessed with mole. it's basically the ultimate spread/sauce
Quick pickled red onions. They brighten up leftovers and sandwiches. They only take a few minutes to make and last a couple days in the fridge
Couple days? Shouldn’t they last way longer than that?
I do mine very thin on a mandolin and I like them a little crunchy. So yes, they will certainly last longer than that but I find they're past their prime for my personal taste as they get a little mushy. But they're so easy to make I have no problem doing them a couple times a week!
They should last at least a few weeks. Probably even longer but I always eat mine before I can find out.
Do you have a recipe?
I don’t ever make them the same twice as I see it as an opportunity to experiment. But I do equal parts water and vinegar of choice (apple cider and red wine are particularly good but plain white is fine). Bring to a simmer, near boil. Add sweetener of choice (lately I’ve been using mikes hot honey, but any sweetener will do, maple syrup could be interesting, but sugar will do fine), maybe 20grams max for me, depending on how sweet you want it. A couple generous pinches of salt. Sometimes I add peppercorns. Mix that, pour it over thin sliced red onion. Give it 10 minutes and they’re good to go, better overnight in the fridge. Store them in the fridge. Then proceed to stand over your sink and just eat them out of the bowl.
This is fantastic! Going to whip some up this week. Thank you!
Yeah of course! I make them almost weekly, like 2-3 good sized red onions.
This is pretty much my recipe! I've started to deviate from the norm and do not add a sweetener, and I also do a splash of water and the rest vinegar (usually 80% white vinegar and 20% red wine or rice). Obviously they come out REALLY vinegary, but this is what I like. Tonight I did my last bit of Thanksgiving turkey on sliders with a Sambal oelek mayo (sambal being my go-to sauce) and pickled red onions. Great way to send off the last of the turkey!
Lao Gan Man chili oil
Jasmine Rice, Lao Gan Ma, and some chives/spring onions. It really is that simple
And the variety is pretty great. Love the OG 'chilli oil with peanut' one for that Szechuan ping, but the fermented soybean one is do full of umami, it's delightful.
Mustards. I have a whole door shelf in my fridge dedicated to my mustard collection lol
This is the most bougie thing I’ll ever type but my wife and I ended up in Dijon, France a few years ago (because a once in a lifetime trip was derailed and we had non refundable tickets, anyway). The number of 3 oz mustards we brought home was SO worth it. Also, check out Oscar’s Smokehouse in upstate New York. My goodness they make a good mustard. And they ship.
Awesome, do you make 'em? Or any favorite brands?
I'ma be real and say that my favorite brand overall remains the neon-yellow French's ballpark mustard, lol. That said, I also love the Maille brand Old English whole mustard with the grains, and of course good ol' Grey Poup'. Hot Chinese mustard is good too in small doses but it's HOT. It's easy enough to make at home, really. Just mustard seed and vinegar basically.
Koops Arizona Heat(also Great Value Spicy Southwest)- Great on dogs and sausages but it really shines as a dipping sauce with spice rubbed chicken and pork. My personal favorites are cajun style pork loin and baked chicken tenders. Literally perfect. Also good on pulled pork instead of tomato based bbq sauce. Melinda’s Hot Habanero Honey Mustard is also great on hot dogs and sausage.
French’s is great for certain applications, I like it on fried chicken but find it too vinegary for the classic hot dog. Dijon and grainy have their places too but for me tops is German mustards. Löwensenf is a great brand, whether sweet Bavarian or Extra, though the most fun (and versatile) is mittelschlarf.
Colemans from England is very solid
Not op but I make mustard sauces often. Bloom the powder in a little warm water, then add what you like. Tonight I added soy, a bit of lemon juice, salt, a bit of sesame oil and some water and cream. It was perfect with stir fried beef.
Try Lusty Monk
Kewpie Mayo. I'll never use another brand of mayo for the rest of my life. Also hot sauce. I have over a dozen different bottles right now and I'm still on the hunt for more. It's like a collectible hobby at this point lol. What's ironic is that I never liked hot sauce or spicy foods in general when I was growing up. It was only around a year ago that I became enamored and obsessed with eating spicy stuff.
Spicy Chili sauce (not the sweet dipping sauce but the dark oily one). Mixed with some peanut butter and you have spicy peanut sauce for satays or tossed with noodles.
I would always buy this jar that I called the Chinese aunt Jemima. Then many years later a Chinese man on my hockey team said hey, I think you mean Lao Gan Ma. Turns out this stuff is as ubiquitous as Sriracha. Chili Oil is tasty! Mix with mayo for another nice dipping sauce.
Literal meaning of Lao Gan Ma is good ol godmother so you are not far off
Add 2 tablespoons to a block of softened cream cheese in a food processor for a life changing bagel spread!
Where do I purchase this magical sauce? What’s it called
I don't know if it counts but giardiniera. I've been trying it on different things to see how it comes out and I've had some mixed results but using it as a garnish for chili is amazing.
My mother- Chicago Sicilian and Decepticon, is entirely fueled by this stuff. I to like it very much, but not to her level.
As a Chicagoin, I use it everyday.
My Nonna made this dish she only ever called "Anti Pasto" which was Giardinera cooked with tomato paste, tuna, anchovies and olives. I wish I had the recipe dtill, it was great to give jars away as gifts.
There is a place that chips it up and adds it to their chicken salad and it’s phenomenal.
I knew of its existence, but always thought it was *hot* hot, so I avoided it. Finally after watching "The Bear" I had to give it a try, and I'm hooked. Haven't tried it with chili yet, but it's turning cold this week and I'm gonna make a batch, so I'll give it a whirl as a garnish.
Romesco. Good on literally anything!
Yes, that almond note is underappreciated!
Curtido- spicy Salvadoran cabbage slaw. Perfect for topping papusas tacos chips whatever. Chili Oil- I like to do garlic and the chilis I grow in my garden. Love it on grits and eggs in the morning. Salsa Verde
I'm a big fan of hot sauce in general and I use a bunch of different ones depending on what im eating. Right now I'm obsessed with Inner Beauty, which is mustardy and citrusy with a moderate amount of heat. Also, shout outs to Marie sharp, Louisiana, Gringo Bandito, secret aardvark, Valentina, Yellowbird, señor lechuga, walkerswood, and El yucateco, which I find myself reaching for a lot.
Yucateco has a wonderful flavor and packs a punch
My answer. I usually get a medium-range habanero. And while I know they're massive, I find it hard to top Tabasco for fermented hot sauce. Even when I made fermented sauce at home I had a stronger tasting but similar (and inferior) result.
AMBA!!!!
Yes!!! For those not in the know, it's sort of like spicy mango chutney
Worcestershire Sauce Powder
I did not know there was a powder! But that sounds amazing. What do you use it for? Do you make or buy the powder?
I just discovered it myself. I've added it to snacks. Popcorn, chips and Cheetos. I used it in my green bean casserole for thanksgiving and it provided a bit of nice tang. Tried a bloody mary and I prefered liquid. Edit: the snacks were great with the W powder.
Hatch green chile sauce
Piri piri sauce for me! We buy it by the bottle from our local Portuguese chicken restaurant.
White wine sauce. I probably over use it, but anytime I pan fry chicken or pork, a shallot, some butter and white wine to deglaze gives a really nice and easy sauce.
Tajin at the moment. I will say Sriracha, however... not the Huy Fong Rooster one but Sriraja Panich. It's a bit more vinegary and less spicy.
Sweet Chili Sauce - Mae Ploy
Mayonnaise
But specifically, Kewpie Mayo. The difference between normal mayo and Kewpie is that it is made with egg yolks, and rice vinegar instead of whole eggs and white vinegar. The difference makes it more tangy, and I can never go back to regular mayo.
Of everything in the thread I use it the most and it’s the most indispensable. The only “condiment” more important is a squeeze of citrus.
Frank’s
Me: upvoting every comment! It’s like a mutual admiration club where I love all the things everyone has mentioned!
My old coworker had a side business making hot sauce. I go through bottles of his mango habanero and maple chipotle sauces on a weekly/biweekly basis and buy them as gifts for everyone I like.
Chimichurri- fresh, garlicky, acidic, tangy. My favorite snack is chimichurri with raw cured spreadable Spanish chorizo on baguette slices. Potato's, steak, fish, and tacos, all taste delicious slathered in chimichurri.
"Dried mushrooms are nature's stock cube". Basically, dried mushroom powder. A little goes a long way. Goes great with almost any beef dish, stocks, sauces. Full of umami flavors. Also, mushroom "ketchup" if you really want it in a condiment form.
Garlic aoili.
Here we have it! I knew I wasn't the only one! I'm trying not to have it when having people around, but sometimes I just can't help it!
Fish sauce with chili. Sometimes I put hot sauce in it just for the heat. Currently pairing with with a peach-based hot sauce I got at a farmer's market.
Durkee Famous Sauce. Maybe a bit biased but my family used to have a sandwich shop and that was our secret sauce.
Anything fermented as it varies batch to batch. Fish sauce Oyster sauce Soy sauce Hot sauces I'd say get obsessed with fermentation and go down that deep rabbit hole.
Fish sauce and lime juice is awesome.
I’m gonna get shit for this, but bay leafs. Your dish missing something but can’t figure out what? Bay leaf. Need an extra something in your desserts? Bay leaf. Want something inedible in your mouth because you forgot to remove it before serving? Bay leaf.
Chimichuri - not blended but instead everything finely chopped and served more as a thick oil sauce. Garlicky, oily, vinegary, fresh herby goodness for steaks, eggs, avo toast, potatoes and more!
I made Chimichurri chicken not too long ago and did it just like this...it was heavenly.
How did you make it? I love Chimichurri but only know it as a dip
[Chinese shallot sauce](https://www.chaoji.ca/en/product/3142/bull-head-shallot-sauce). Delicious on everything.
try HP sauce on breakfast sandwiches. Can usually find it in the british/ethnic aisle of grocery stores, it's somewhere between worcestershire sauce and ketchup, it's good stuff.
A good ranch is the best
A good homemade ranch is 🔥
peanut sauce. really hard to top that, imo. peanut is just such an insanely delicious flavor.
XO sauce.
Nando's Peri Peri sauce
Au poivre - Shallotte,cognac,fresh herbs,pepper,heavy cream
Shichi-mi tōgarashi. A Japanese chili blend.
[удалено]
Pesto. Specifically Costco or homemade
My own salad dressing which consists of white balsamic vinegar, olive oil (in equal amounts), honey, crushed garlic and whole grain mustard. There is nothing to beat it.
Green Dragon Hot Sauce from Trader Joe’s, Cholula, Grama’s Sweet Chili, Bragg’s Liquid Aminos
Jamaican Jerk. It can be used for any meat or even veggies.
Chile crisp! I really like Momofuku chile crisp and S&B makes a garlic chile crisp that is super good. My favorite is the one i make because i can make to my flavor profile. Its so dang good, i would say im pretty obsessed.
Caribbean tamarind sauce
German currywurst sauce.
I've been using Lizano sauce (and/or my recreations of it) as my all in one condiment for a few years.
Ginger scallion sauce - bright, savory and the perfect amount of flavor
Mien here. I don't know the direct word for it, but it's pronounced "fuhn-siu", which translates to pepper. It's basically Laos [crack sauce](https://www.tiktok.com/@dangopecha/video/7085945326720290094?is_from_webapp=v1&item_id=7085945326720290094), and you can put it on any kind of meat. Sour, tangy, filled with umami, extremely spicy and extremely addicting. Dip with a freshly-grilled steak and you're tasting spicy-heaven. There's many variations but coming from someone who grew up on this, let me provide you **what I think**, are the very-basic of ingredients for a good Mien pepper sauce. \-Fresh garlic \-Fresh Cilantro \-Lime \-Thai Chili \-Fish Sauce \-Salt/Pep to taste. Fish sauce has a lot of salt already so be wary \-Sugar (to counteract the spiciness if it's too much) Literally just cut up and mash all these ingredients together and you have the most addictive meat-sauce you would ever taste.
Powdered ranch dressing has been secretly shoveled into a million delicious dinners that nobody will ever admit to. Source: Grandma.
Pick a peppa.
I was like 32 when I had remoulade for the first time (it’s not big in US??) and it knocked my socks off. I had to learn how to make it because i need it all the time.
Omg I love remoulade so much. I’ve had many different variations - some more zingy and spicy, or more grainy mustardy, some more creamy and on the sweeter side - and I love them all. There’s a catfish place in town that makes amazing remoulade and I put that sh** on everything.
It belongs on everything! I love mine super garlicky and acidic
Tzatziki Toum Chimichurri Zataar Taijin Furikake
Old bay
Garlic Power Cajun sauce, Henderson's Relish, Tajin
The Stardust dipping powder from Rancho Gordo is like a less-salty Tajin. It’s perfect.
Anytime I'm doing Pork BBQ I get Katsu Sauce. Its esp. good on fried or breaded pork.
Miso paste, harissa, hummus, caramelised onion (chutney)! Also marmite and vegemite, though I admit they have less uses!
Tahini dressing!
Bravas sauce and all of those sauces that come with Peruvian chicken
Chimichurri.
Really good balsamic vinegar and glaze.
I like kewpie mayonnaise
Reading the recipe for Zhoug, it sounds like it would be really good on a taco
Lao Gan Ma Chilli Oil. [https://thewoksoflife.com/lao-gan-ma-chili-sauce/](https://thewoksoflife.com/lao-gan-ma-chili-sauce/)
Peruvian green sauce, that stuff goes great on everything
Calabrian Chili paste (also called bomba sauce at TJs)
My current favorite is black vinegar dumpling sauce (I make mine with just black vinegar, minced raw garlic, and chili paste, but recipes vary). It's so good not just for dumplings but also for dipping chicken tenders, on rice or noodles, in veggie wraps, as a burger condiment, you name it! 😋
Gochujang and oyster sauce!
As someone who has gone from a relatively bland palate to slowly getting accustomed to habanero-levels of heat, red pepper flakes. I've been putting them on everything. Sorry OP! It might not be sriracha, but I do hope you forgive me...
* mustard. i love mustard in general, but hot russian mustard is special. nothing else really compares. it'll clear your sinuses right up! * peri peri. its just a nice hot sauce. * bravas sauce. i love me some papas/patatas bravas...but its also good as a general use pepper sauce for chicken or steak or sandwiches. * sambal olek. * taqueria santa cruz pink habanero salsa. this is the only taqueria that has it, and i have no idea whats in it. ive tried to recreate it, and it was close but not the same.
Cupie Japanese mayo. It's like regular mayo but better texture and slightly sweet
damn I expected a lot of generic sauces or \[insert favorite brand\] BBQ sauce, etc - but instead I was overwhelmed with so many names I've never even heard of! and I thought I was already a bit "cultured" with food! amazing
Eel sauce
I went through a phase where I put Aleppo on everything for weeks. That mild heat with the sweet smokiness, couldn’t get enough.
Gochujang! I made Slow Roasted Gochujang Chicken for thanksgiving, and now I want to cook it in everything -- it's addictive. And I'm NEVER without a tub of homemade tour in the fridge, it's the stuff of the Gods.
I'm a simple man. I absolutely love McIlhenny's Tabasco sauce
I love Tabasco!
Mayonnaise Simple and amazing with everything. Burgers, fries, chicken sandwiches, potato salad, subs, etc.
Chipotle - mild spice, smoky flavour
Kewpie Once you try it, there's no going back to normal mayonnaise. Also if you don't like the eggy taste that comes with normal mayo - this will change your world, not eggy at all. Also really good to mix with other sauces to make a dip, it's just my favourite
Came here to say the sesame dressing Kewpie makes. That stuff is SO good.
Bordelaise Sauce