Looks aren’t everything, especially when it comes to food, right? Pâté is a super tasty thing we just don’t have that much control over. This one isn’t chopped liver; you’ll have the vegans and meatatarians going back for seconds. Move pâté past its usual appetizer residence to a condiment and toss it in hot pasta and rice or spread it on sandwiches and flatbreads.
Bottom line, pico de gallo has the same ingredients as salsa only it is always raw. In Mexico it might also be called salsa fresca (fresh salsa), salsa cruda (raw salsa), and salsa huevona (lazy salsa). The tomatoes make or break this recipe… only fragrant, ripe tomatoes will do!
Our peachy keen ketchup hits many of the same notes as its customary counterpart only with more complex sweet, fruity and savoury flavour. It’s versatile enough as a chutney and stir fry sauce or a simple condiment for rice, samosas, pot stickers, egg rolls or grilled sandwiches.
Fishermen in Spain made this hearty romesco sauce to be eaten with seafood & fish but nowadays we use it like a condiment. A small amount of this complex piquant sauce is usually all that’s needed to fire up any grilled meats, fish, vegetables, breads, eggs, substantial salads or pastas.