types:
salsa
tasty mixture or liquid into which bite-sized foods are dipped
mostaza
pungent powder or paste prepared from ground mustard seeds
ají
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
salsa jalapeña
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
adobo
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
vinagre
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
condimento,
salsa
flavorful relish or dressing or topping served as an accompaniment to food
pasta
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
margarina
a spread made chiefly from vegetable oils and used as a substitute for butter
aceitunas,
olivas
one-seeded fruit of the European olive tree usually pickled and used as a relish
salsa tártara
mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish
aliño
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type
chimichurri
spicy sweet and sour sauce usually based on catsup or chili sauce
salsa rosa
usually catsup with horseradish and lemon juice
jugo del asado
a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
salsa de mostaza
sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
salsa al curry
allemande sauce with curry powder and coconut milk instead of stock
paté
liver or meat or fowl finely minced or ground and variously seasoned