American brand of hot sauce made from vinegar, tabasco peppers (Capsicum frutescens var
Liquid, cream, or semi-solid food, served on or used in preparing other foods
Spread typically associated with cuisines of the Indian subcontinent
Hot chili pepper paste, native to the Maghreb
Citrus-based sauce commonly used in Japanese cuisine
Type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt
Hot sauce originating in Yemeni cuisine
South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries
Marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking
Savory, sweet, and spicy fermented condiment popular in Korean cooking
Savory sauce found in Dominican and Venezuelan cuisine
Type of yogurt dish similar to a thick cacık, made from certain herbs and spices, combined with garlic and yogurt
Thai for "dipping sauce"
Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes
English savoury pouring sauce, thought to have originated in the west midland town of Shrewsbury
