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Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Adorning tables and taco stalls everywhere, the pickled jalapeño owes its power largely to its namesake city — Xalapa.
The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing.
Pepper jelly is a preserve made with peppers, sugar, and salt in a pectin or vinegar base. The product, which rose in popularity in the United States from the 1980s to mid-1990s, [1] can be described as a piquant mix of sweetness and heat, and is used for meats and as an ingredient in various food preparations. [2]
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.
The more I think about it the more it upsets me. Some people decided jalapeños were too hot. Those people decided to change genetics in order to make jalapeños that were not.
Water, tomato paste, distilled vinegar, modified tapioca starch, salt, spices, sugar, <1% sodium acid sulfate, maltodextrin dehydrated garlic, onion powder, natural flavors, potassium sorbate and sodium benzoate (preservatives), xanthan gum, disodium inosinate, disodium guanylate, extractives of paprika (product label, 2020)
Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. [1] [2] It forms the base of many vegetable sauces (known in Spanish as sofritos). [3] Herbs most commonly used include parsley, oregano, rosemary and thyme. [4] The use of garlic has been noted as common in Spanish cooking. [5]