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.

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.

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

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.

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

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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 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?

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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 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 wrote:Ranch

Flip is that you???????

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?

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 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

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 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