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Lizano sauce (Spanish: salsa Lizano) is a Costa Rican condiment developed in 1920 by the Lizano company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce or Worcestershire sauce). [1] It is meant to be used while cooking or at tableside to flavor one's food when serving.
Other common ingredients include sherry vinegar, red wine vinegar, and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot . It is very often served with seafood , but can also be served with a wide variety of other foods, including poultry , some red meats like lamb , and vegetables .
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
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.
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Valentina is typically sold in 12.5-ounce and large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle. The cap does not unscrew. The red shape on the label is an outline of the Mexican state of Jalisco. Valentina is described as thicker than Tabasco sauce and less vinegary, with more chili flavor. [2]
A must-have for spaghetti and meatballs, crucial for homemade pizza and essential for shakshuka, many of our favorite dishes start with a jar of tomato sauce. But what to do when there’s no ...
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