What's the most underrated condiment

[Anonymous]

Anonymous wrote: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.

Good stuff!

[Anonymous]

Anonymous wrote: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.

Well, after that commercial "Anticipation...it's making me wait" some funny guy changed it to "Constipation....it's making me wait." This damaged the Heinz brand because people associated Heinz 57 ketchup with constipation.

[Anonymous]

Anonymous wrote:

Anonymous wrote:House Dressing from the Cheese Shop in Williamsburg, VA.

Yes this!!! My mom was in Williamsburg on Monday for something and stopped by to grab some and they were closed. I was devastated!!!

You can order it online from their shop
https://cheeseshopwilliamsburg.myshopify.com/

[Anonymous]

Arby's Red Ranch sauce (the tangy red sauce on the Beef 'n Cheddar)

[Anonymous]

Remoulade

[Anonymous]

Fig jam.

[Anonymous]

Can't stand 57 but love HP sauce.

My most beloved thing in the fridge door right now is sambal oelek, though. SO good on everything, from eggs, to sandwiches, to veggie dishes, to watermelon!

[Anonymous]

A1 and Arby’s sauce are my favorites. I’d eat them on anything. Unfortunately A1 is bad for my reflux

[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.

Happily I’m a Univ of New Mexico/Albuquerque grad and the alumni association here brings in a semi-truck every year of fresh green chili, roast it at the annual picnic. I have 30lbs of green chili in my freezer right now!!

[Anonymous]

I am pretty embarrassed to say that I love Heinz ‘Hot Dog’ relish and use it on melted cheese sandwiches and veggie burgers (I’m vegetarian.) It’s hard to describe but it’s not quite sweet, a bit of mustard, cabbage, pickles - peppers maybe….The buyer at Balduccis must like it too as they are the only place I find it. Definitely a hold over from my youth!

[Anonymous]

Anonymous wrote:Arby's Red Ranch sauce (the tangy red sauce on the Beef 'n Cheddar)

That's an excellent dark horse.

[Anonymous]

Roy Rogers horseradish sauce and their bbq sauce!

Also good mixed together

[Anonymous]

Anonymous wrote:

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.

Omg stop I'm salivating. So. Darn. Good.

[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

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.

That yellow sauce is not Salvadoran, it's Peruvian. Mix it with a little of the green sauce and it's even better.

[Anonymous]

Anonymous wrote:

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

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.

That yellow sauce is not Salvadoran, it's Peruvian. Mix it with a little of the green sauce and it's even better.

Yes! I love to mix the green and red sauces from Peruvian chicken places.