Mergulhar

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 é um chutney queniano saudável feito com manga como ingrediente principal. Além de manga descascada e fatiada, o chutney é feito com gengibre, cebola, alho, tomate, cenoura, coentro, pimenta, vinagre e óleo. Todos os ingredientes são misturados até que o chutney desenvolva uma consistência suave e fina. Pilipili ya maembe é tipicamente servido com uma variedade de pratos de frango e arroz ou lanches como bajias.

Pilipili e maembe

Pkhali é um prato tradicional georgiano feito com um grande número de folhas diferentes, como espinafre, beterraba, repolho ou urtigas, embora também possa ser preparado com nozes e vegetais. As folhas são picadas e moídas, depois combinadas com vinagre, alho, cebola e ervas frescas. Esta mistura única é tradicionalmente moldada à mão em bolas e guarnecida com sementes de romã. Pkhali é servido como um molho ou um condimento saboroso.

Pkhali

Chutney de menta ou chutney de pudina é um chutney indiano tradicional feito com hortelã como ingrediente principal. Outros ingredientes incluem coentro, suco de limão, gengibre, alho e pimenta, junto com água e especiarias (opcionalmente). Há um grande número de variações de chutney de menta, com diferentes ingredientes adicionais. Acredita-se que o melhor chutney de menta deve ter uma textura cremosa e um sabor levemente picante que não seja proeminentemente azedo. O chutney de pudina é regularmente servido como acompanhamento com lanches como pakora, samosa e sanduíches, com kebabs ou com itens de café da manhã como idli, dosa e vada.

Chutney de Pudina

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 é um molho espanhol saboroso que consiste em pimentões vermelhos, tomates, cebolas e uma variedade de nozes torradas ou cruas, como pinhões, avelãs e amêndoas. O molho é extremamente versátil, por isso pode ser servido com peixes, frutos do mar, saladas, vegetais e pratos de carne, embora também possa ser usado em ensopados, dando-lhes uma riqueza saborosa. Romesco também é tradicionalmente consumido como molho para cebolinhas grelhadas, que é outra iguaria catalã.

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 é um molho cremoso argentino que geralmente consiste em uma mistura de maionese e ketchup. Pode ser preparado com ingredientes caseiros ou comprados em lojas, e também pode incluir mostarda, limão e uma variedade de especiarias e ervas frescas e secas. De acordo com a famosa lenda, o molho foi inventado pelo cientista ganhador do prêmio Nobel Luis Federico Leloir, que (em busca de um condimento mais criativo) teve a ideia de misturar maionese e ketchup. Hoje, o salsa golf é um dos molhos nacionais argentinos, enquanto versões compradas em lojas estão disponíveis em supermercados e mercearias por todo o país. Geralmente é servido como uma pasta de pão ou um condimento junto com vários pratos de carne e frutos do mar.

Salsa golfe

Sauce tartare é um molho à base de maionese que provavelmente se originou na França. A base cremosa é tradicionalmente feita com maionese, embora algumas variações ocasionalmente possam optar por crème fraiche, enquanto as adições opcionais geralmente incluem especiarias e principalmente salsa picada, cerefólio, estragão, alcaparras e picles. Opcionalmente, gemas de ovos cozidas também podem ser adicionadas. Embora o molho tenha recebido o nome dos tártaros, o grupo étnico de língua turca da Ásia Central, ele não está relacionado à região ou ao povo. O nome provavelmente apareceu como uma referência à textura grossa do molho, já que os tártaros eram conhecidos por seu comportamento bárbaro. O molho também foi servido inicialmente como acompanhamento do steak tartare, que é feito com carne bovina crua ou carne de cavalo finamente picada, e o prato provavelmente influenciou a origem do nome. Sauce tartare geralmente é servido com peixe frito ou frutos do mar, carne e outros tipos de pratos fritos.

Molho tártaro

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

Chutney de maçã ou chutney seb ki é um chutney indiano tradicional feito com maçãs firmes e maduras como ingrediente principal. Outros ingredientes incluem ghee ou óleo, gengibre, canela, sementes de anis, pimentas, cravos, açafrão, açúcar mascavo e água. Existem algumas variações de chutney de maçã feitas com diferentes ingredientes adicionais. Os ingredientes são cozidos e amassados, e o chutney é geralmente servido em temperatura ambiente com uma sobremesa no final da refeição, ou com lanches fritos quentes, como pakoras. Acredita-se que o melhor chutney de maçã deve ter sabores doces, azedos e picantes.

Chutney de Maçã

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.