Pepper jelly is a spicy American condiment that is mainly used with snacks and appetizers. It is traditionally prepared with sugar, vinegar, sweet bell peppers, and hot peppers, although it can also be made with fruits such as mangos, pineapples, apples, and plums. Food coloring is added to make it look more interesting, so it can be red, amber, green, or golden colored. It is incredibly versatile and has many uses &ndash; it can be a dip when used with meat, vegetables, or shellfish, a glaze for poultry or other types of meat, and it can even be used as a flavoring in some desserts.

Pepper Jelly

Unlike most other types of salsa, pico de gallo is of solid consistency, made with a combination of coriander, onions, tomatoes, and hot peppers such as serranos or jalape&ntilde;os. Pico de gallo is very popular due to its bold flavors and the fact that the preparation process is quite simple: the ingredients should only be chopped, seasoned, and mixed together, and the salsa is ready to be served. Its name is means rooster's beak, but the origins of the name remain a mystery. However, there are some interesting theories about the origin of its name. Some believe that the dish got its name because the salsa was consumed using the thumb and index finger, an action reminiscent of the rooster's beak sting. Others claim that the name is derived from the color of the salsa, which is reminiscent of rooster's feathers. The third theory says it's because the ingredients are chopped to the same size as the food of a rooster. Whatever the origin of its name might be, pico de gallo brings freshness and flavor to numerous meat, fish, and egg dishes, or traditional Mexican dishes such as tacos, nachos, and quesadillas.

Pico de gallo

Pilipili ya maembe is a healthy Kenyan chutney made with mango as the key ingredient. Apart from peeled and sliced mango, the chutney is made with ginger, onions, garlic, tomatoes, carrots, coriander, hot peppers, vinegar, and oil. All of the ingredients are blended together until the chutney develops a smooth, thin consistency. Pilipili ya maembe is typically served with a variety of chicken and rice dishes or snacks such as bajias.

Pilipili ya maembe

Pkhali is a traditional dish made with a large number of different leaves such as spinach, beetroot, cabbage, or nettles, although it can also be prepared with nuts and vegetables. The leaves are chopped and minced, then combined with vinegar, garlic, onions, and fresh herbs. This unique mixture is traditionally hand-shaped into balls and garnished with pomegranate seeds. Pkhali is served on the side as a dip or a flavorful condiment.

Pkhali

Mint chutney or pudina chutney is a traditional chutney made with mint as the main ingredient. Other ingredients include cilantro, lemon juice, ginger, garlic, and chili peppers, along with water and spices (optionally). There's a large number of mint chutney variations, with different additional ingredients. It is believed that the best mint chutney should have a creamy texture and a slightly tangy flavor that's not prominently sour. Pudina chutney is regularly served as a side dish with snacks such as pakora, samosa, and sandwiches, with kebabs, or with breakfast items such as idli, dosa, and vada.

Pudina chutney

Onion chutney or pyaaz ki chutney is a traditional chutney made with onion as the main ingredient. Other ingredients usually include ginger, red chili peppers, green chili peppers, cumin, turmeric, mustard seeds, oil, salt, and various spices. There are many onion chutney variations made with different additional ingredients. The ingredients are ground into a paste and mixed with oil, and the chutney is then usually served as a spread or a dip, but it's also used in curries and sandwiches or with cheese and roasted vegetables. It is believed that the best onion chutney should have flavors that are spicy, sweet, and tangy.

Pyaaz ki chutney

United States

Ranch is a salad dressing or a dip consisting of buttermilk, salt, garlic, onion, herbs (such as dill, parsley, and chives), and spices (such as mustard seed, black pepper, and paprika) mixed into a mayonnaise-based sauce. Today, it is the number one salad dressing in the United States, but it was invented a long time ago, in 1954 by Gayle and Steve Henson on their ranch near Santa Barbara in California. The ranch was opened for visitors, who loved the flavors of their homemade salad dressing, which was named Ranch shortly after that, and it became the only dressing to ever be served at the ranch. The dressing gained huge popularity, and in 1972, the Hensons sold their brand to the Clorox Company for $8 million. In 1983, when a bottled version of the dressing appeared, the sales skyrocketed. It became so popular that it outsold other popular salad dressings such as Italian, Thousand Island, and Caesar. Today, it is sold in more than 30 countries, with varieties such as Cucumber Ranch, Bacon Ranch, and Spicy Ranch, and it is also being used as a dipping sauce, either on burgers or sandwiches.

Ranch Dressing

India

Gongura pachadi is a traditional chutney originating from Andhra Pradesh. This type of chutney is made with red sorrel leaves, onions, chili peppers, oil, garlic, mustard, cumin, curry leaves, and urad dal or mung dal. The sorrel leaves are boiled with onions and chili peppers, then ground with salt. The combination is then mixed with other ingredients which have been fried and tempered. This red sorrel leaves chutney is typically served with hot rice and a bit of melted ghee. Just like most Indian dishes, this chutney also has many variations and the ingredients might vary from one household to the next.

Red Sorrel Leaves Chutney

Spain

Romesco is a savory Spanish sauce consisting of red peppers, tomatoes, onions, and a variety of roasted or raw nuts such as pine nuts, hazelnuts, and almonds. The sauce is extremely versatile, so it can be served with fish, seafood, salads, vegetables, and meat dishes, although it can also be used in stews, giving them a savory richness. Romesco is also traditionally consumed as a dipping sauce for grilled spring onions, which is another Catalan delicacy.

Romesco

Salata aswad be zabadi is a traditional eggplant-based dip originating from South Sudan. The dip is usually made with a combination of eggplants, tomato paste, peanut butter, garlic, lemon juice, yogurt, salt, pepper, bell peppers, tomatoes, and vegetable oil. The eggplants are peeled, chopped, and fried in a pan until soft. The tomato paste is mixed with peanut butter, salt, yogurt, lemon juice, diced tomatoes, bell peppers, garlic, and black pepper. Once cooled, the fried eggplant is stirred in, and the dip is mixed until everything is well-blended. Before serving, either warm or cold, salata aswad be zabadi is typically garnished with coriander. It's recommended to serve the dip with flatbreads on the side.

Salata aswad be zabadi

Peru

Salsa a la huancaina is a Peruvian sauce that is traditionally used in the preparation of a famous appetizer called papas a la huancaina. This salsa is made with aji amarillo peppers or aji amarillo paste, onions, garlic, oil, evaporated milk, and queso fresco. The combination of these ingredients is blended until the sauce develops a smooth and thick texture. If the sauce is too thin, saltine crackers are typically used to thicken it. Salsa Huancaina is often used as a dip for french fries, boiled potatoes, corn, and fried yucca.

Salsa a la huancaina

Salsa de palta is a healthy Peruvian dip made with a combination of ripe avocados, tomatoes, onions, aj&iacute; amarillo paste, and a splash of Peruvian lime juice. The ingredients are simply mashed together, and the dip is ready for consumption. Locals say that the secret to a good salsa de palta lies in the usage of perfectly ripe avocados without any dark spots. It is recommended to serve salsa de palta with fried cassava, teque&ntilde;os, or various meat and fish dishes.

Salsa de palta

Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time. Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.

Salsa de rocoto

Salsa golf is a creamy Argentinian sauce which usually consists of a mix of mayonnaise and ketchup. It can be prepared with homemade or store-bought ingredients, and can also include mustard, lemon, and a variety of fresh and dry spices and herbs. According to the famous legend, the sauce was invented by the Nobel-awarded scientist Luis Federico Leloir, who (in search of a more imaginative condiment) came up with the idea of mixing mayonnaise and ketchup. Today, salsa golf is one of the Argentinian national sauces, while store-bought versions are available in supermarkets and grocery stores throughout the country. It is usually served as a bread spread or a condiment alongside various meat and seafood dishes.

Salsa golf

Sauce tartare is a mayonnaise-based sauce that most likely originated in France. The creamy base is traditionally made with mayonnaise, though some variations occasionally may opt for cr&egrave;me fraiche, while the optional additions usually include spices and mostly chopped parsley, chervil, tarragon, capers, and pickles. Optionally, boiled egg yolks can also be added. Although the sauce was named after Tatars&mdash;the Turkic-speaking ethnic group from Central Asia&mdash;it is not related to the region or the people. The name probably appeared as a reference to the coarse texture of the sauce&mdash;since the Tatars were known for their barbarian behavior. The sauce was also initially served as an accompaniment to steak tartare, which is made with finely chopped raw beef or horse meat, and the dish probably influenced the origin of the name. Sauce tartare is usually served with fried fish or seafood, meat, and other types of fried dishes.

Sauce tartare

Germany

Schmand und glumse is a traditional dip or spread originating from East Germany. It&rsquo;s usually made with a combination of onions, sour cream, yogurt, olive oil, hard-boiled eggs, chives, lemon juice, sugar, salt, and pepper. Originally, this dip and spread was made with schmand, a type of thick cream with a minimum of 20% fat, but sour cream is used today as a substitute. The onions are blanched, drained, cooled, and finely chopped. Yogurt is mixed with sour cream and olive oil until smooth, and the mixture is then enriched with onions, eggs, chives, lemon juice, sugar, and seasonings. Schmand und glumse is chilled, and it&rsquo;s then served as a dip for potatoes cooked in their skins or as a bread spread.

Schmand und Glumse

Apple chutney or seb ki chutney is a traditional chutney made with firm and ripe apples as the main ingredient. Other ingredients include ghee or oil, ginger, cinnamon, anise seeds, chili peppers, cloves, turmeric, brown sugar, and water. There's quite a few apple chutney variations made with different additional ingredients. The ingredients are cooked and mashed, and the chutney is usually served at room temperature with a dessert at the end of the meal, or with hot fried snacks such as pakoras. It is believed that the best apple chutney should have flavors that are sweet, sour, and spicy.

Seb ki chutney

Bell pepper chutney or red capsicum chutney is a traditional chutney made with red bell peppers as the main ingredients. Other ingredients usually include onions, channa dal, urad dal, garlic, red chili peppers, cumin, salt, tamarind paste, and oil. There are many red chutney variations made with different additional ingredients such as mustard seeds, curry leaves, ginger, or tomatoes. The ingredients are cooked or fried until soft, then blended until smooth or chunky, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to idli, upma, dosa, or chapati. It is believed that the best bell pepper chutney has flavors that are spicy, sweet, and tangy.

Shimla mirch ki chutney

Mexico

Sikil pak is a thick Yucateco dip with Mayan origins. It is prepared with a combination of tomatoes, onions, pumpkin seeds, coriander, orange juice, and habanero chili pepper. Spicy, sweet, and sour, it is typically seasoned only with salt, then served with tortilla chips on the side. The name sikil pak is derived from the words sikil, meaning pumpkin seeds, and pak, meaning tomatoes.

Sikil pak

Skordalia is a flavorful Greek dish made from a combination of mashed potatoes, olive oil, vinegar, raw garlic, and almonds. The dish is usually served as a spread or a dip, either at room temperature or chilled, when it is typically paired with warm pita bread. Due to its intense garlicky flavors, skordalia is also often served as an accompaniment to various fish or vegetable dishes.