What's the most underrated condiment

[Anonymous]

Anonymous wrote:

Anonymous wrote:That pale yellow creamy condiment that comes with roasted chicken at Salvador take out joints.

The best thing ever.

What is this?
-never been to a Salvadorian joint

[Anonymous]

I was also going to say sauerkraut which is so often maligned but such a good topper for things.

For versatility, I’d say a nice mustard not too spicy. I use it to coat Brussels sprouts or salmon when mixed with maple syrup, use it to make dressing or dip mixed with honey, just plain on a sandwich with any kind of meat or veggie burger, essential for deviled eggs, great with pretzels obviously….

I sound so German with my answers! I’m not.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:That pale yellow creamy condiment that comes with roasted chicken at Salvador take out joints.

The best thing ever.

What is this?
-never been to a Salvadorian joint

I'm fairly certain the one around us is mayo and vinegar

[Anonymous]

Texas Pete Hot Sauce (or Frank's Red Hot Sauce if I can't find Texas Pete). It's all about the flavor for me. I can't live without my hot sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:That pale yellow creamy condiment that comes with roasted chicken at Salvador take out joints.

The best thing ever.

What is this?
-never been to a Salvadorian joint

I'm fairly certain the one around us is mayo and vinegar

It kinda sounds like aji amarillo but that's more Peruvian and not really pale. Mayo with aji?

[Anonymous]

Anonymous wrote:Ranch

Flip is that you???????

[Anonymous]

Anonymous wrote:My husband from Albuquerque would say green chile, which is definitely served as a condiment all over New Mexico and is sadly lacking elsewhere.

Hatch green chiles are amazing.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:That pale yellow creamy condiment that comes with roasted chicken at Salvador take out joints.

The best thing ever.

What is this?
-never been to a Salvadorian joint

That’s terrible go to one soon. Get chicken, Yuka and plantains!

Aji Amarillo

It’s a yellow pepper … roasted and mixed with Mayo to make a sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My husband from Albuquerque would say green chile, which is definitely served as a condiment all over New Mexico and is sadly lacking elsewhere.

Hatch green chiles are amazing.

I love New Mexican food. My fav question:red or green?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My husband from Albuquerque would say green chile, which is definitely served as a condiment all over New Mexico and is sadly lacking elsewhere.

Hatch green chiles are amazing.

I love New Mexican food. My fav question:red or green?

It's the official state question! And Christmas is often a good answer.

[Anonymous]

I'll second the nomination of malt vinegar. I love it on beer battered fish.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I feel like horseradish is already a well-respected member of the condiment community, but I also feel like the most underrated condiment is horseradish.

Agree completely, and this made my day, PP.

Another vote for horseradish. I just started adding it to tuna salad. So good!

I will also add a vote for dijon mustard used to accompany meats, French style. So yummy to dip a bite of beef stew or chicken.

+1. I add it to ketchup with a squeeze of lemon for a quick seafood cocktail sauce.

[Anonymous]

Tomatillo salsa verde (green salsa). Great on eggs, chips, fries, poultry and beef.

[Anonymous]

Heinz 57 — you’ve probably never bought it, but it gives your burger or grilled chicken sandwich attitude far beyond ketchup. Zero marketing dollars apparently.

[Anonymous]

Anonymous wrote:Texas Pete Hot Sauce (or Frank's Red Hot Sauce if I can't find Texas Pete). It's all about the flavor for me. I can't live without my hot sauce.

Frank’s makes a great buffalo hot sauce. I keep one in my frig to add to rotisserie, baked or fried chicken.