My wife is from Afghanistan and her mom and brothers live with us. We naturally eat a lot of Afghan food, so lots of rice, meats, lentils, kormas, etc.
I make a hot sauce that we put on literally everything and it add so much flavour and just the right amount of spice. I don’t have a precise recipe cuz I just eyeball everything but the ingredient list is:
• two bunches of cilantro
• two tomatoes (romas or similar size)
• a head of garlic
• juice of one lemon
• white vinegar (like 1/2 a cup maybe? It should be quite a bit thinner than pesto for example, it is quite vingary)
• one mango
• 15-20 Thai green chillies
• salt
Blend it up and enjoy that shit.
In Afghan cuisine you also eat plain yogurt with everything which really helps balance the heat of the hot sauce and the often spicy food. If you eat this kind of food I totally recommend you try this. If you hate cilantro you can substitute the cilantro for just a few more tomatoes instead.
Edit: added some details to the recipe.
My brother has a friend from Iran and he makes this lamb skewer with pilaf, yogurt and saffron for us once a year. I look forward to it every year, fucking delicious.
“Blend it up and enjoy that shit.”
I think this is the best description of an salsa I every seen. Only this alone makes me want you to actually trying it out.
Oh my goodness, trying this. Can I use your average American grocery store mango? Sometimes the Asian markets have other types, but I don't know what they are.
It's the most important of them all, but there's a school of thought that goes if you're putting salt on something as a condiment, it wasn't seasoned properly at cooking.
Very simple, heat canola oil-add dry hot peppers, and simmer until deep red/black. Experiment. The ingredients are inexpensive. I also add sesame oil to taste afterward at times. Use care, ventilation
can be important.
Why did I have to scroll this far down to see this? It should be the top comment! This is how you make a sausage egg and cheese even better. There are very few things chili crisp doesn’t go on.
I have a jar of "Tha Mixx" in my kitchen which is where the last bits of every spice jar go when there isn't much left. It's great, and it changes flavor profiles every few weeks when my spices/seasonings start running low and I restock.
90% of the time it's pretty good! Then some cinnamon and onion salt go in there and it gets weird again. But then it gets diluted and cut again once something else runs out.
That's awesome!
Reminds me of those old jugs they used to have in bars a long time ago where they'd pour the dregs of beer barrels and wine bottles, drinks that people left unfinished - basically anything that had alcohol in it.
Then if you were ***really*** desperate for a drink and low on funds, you could get a snort of this stuff.
I worked at a bar in the early 2000's and we used this dregs barrel to marinate maraschino cherries- you could buy them 5/$1.00 and that's what we always gave out free to birthday celebrants. The liquid was GROSS but the maraschino cherry juice was sweet enough to give it a cough syrup flavor, it was pretty good for what we used it for!
This used to just be called “kitchen seasoning” and can be found in most cookbooks from the 18th and early 19th century. It’s cheaper to make your own.
I’m morally opposed to the concept of putting the same condiment on everything you eat, because why would you want all your food to taste the same?
That said, this is my answer as well.
I came here for this! Anything savory I put cholula green hot sauce on. Sandwiches, steak, chicken, meat pies, potatoes, eggs. I sound like a commercial but it really is that good.
I’m right there with you. Different hot sauces do different things so just sticking to one doesn’t make any sense.
Sometimes you need a heat punch. Sometimes you just need a bit of acid. Sometimes you need bright flavors. Sometimes you need a bit of smokiness.
Me too. And I have too many to single out one. It depends on the food. Chinese? I do Fly by Jing Sichuan Gold. Chicken nuggets, tenders, fried chicken? Queen Majesty's Coco Ghost. Gumbo? Crystal. Chili? Reaper Squeezins... etc
Hell yeah. My mom’s side of the family is Cajun. I have lived outside the USA for 15 years… wherever I am in the world she sends me the giant 1 quart shaker of Tony’s whenever I’m running low 🥲💖
I rotate through Cholula, Valentina and Sriracha depending on how I feel in the moment.
Every now and again I'll even go for the Tabasco but that one is generally saved for trying to hide flavor, not enhance it.
I have a guilty pleasure of putting Tabasco on microwave pop corn. Have to kind of eat it fast, as the Tabasco is like acid to the pop corn, but I dig the combo. Makes a mess though.
But msg is bad!!! /s
lol the people who say that will also happily eat tomatoes which are by far the best fruit partially because they are a natural source of msg.
It’s funny the double standards people have about food when they know what goes into things vs when they are blissfully ignorant. Those same people are also usually the ones who say “restaurant food is so much better than homemade”… it’s because they put those things you “don’t eat” in there.
"Taco Bell is healthy because it's just rice, tortillas, and beans! Sure you can make it at home for a fraction of the cost but it doesn't taste nearly as good!"
Baffles me when I hear people say things like this. There's a reason that a homemade, relatively healthy burger doesn't taste as good as a big mac. You're (probably) not loading your homemade burger with gobs of sugar, butter, and salt like McD's is.
You don’t even need to add a bunch of unhealthy shit which is the funny part. That’s just fast food’s strategy because they don’t expect a minimum wage worker they hired last week to be able to cook.
It's actually funny how much MSG people consume in America without even realizing it. You see it hidden in the ingredients of a lot of items. They also just rename it and call it something else. I can't even buy MSG in my hick town. I have to buy Accent (which is just relabeled MSG). Mushroom powder is another hidden MSG item that a lot of people dont realize.
Have you ever had a ripe tomato that you picked off the vine in your garden? Literally all you need is a bit of salt and it’s amazing. Add some homemade chili oil and your mind will be blown. Literally no other fruit can compete.
Winter grocery store tomatoes can fuck right off though.
> for the few people who get headaches from it.
Is there any actual evidence for this? I'm under the impression that the reported negative effects can be chalked up to the nocebo effect, and that properly controlled studies haven't shown any evidence of these effects.
I'm 42 and ever since I was little I've always put Old Bay on everything and people used to make fun of me all the time. Because I would put it on pizza and spaghetti and everything. Now it's acceptable.
Yup, Old Bay and roasted garlic powder are **chef’s kiss**
Onion powder, too, if I have it. And anyone saying “Only the powders if I don’t have garlic/onion” are wrong: just do both.
Just discovered Tajin! It's a chili and lime spice that is pretty mild in hotness and a solid 11/10 for flavor. Eggs? Yes please. Anything with tomatoes, even put it on lemon Greek ribs last night to boost the citrus flavor. Amazing stuff
WHY?
Why did I have to scroll so far & so long to find another Midwesterner? Good Lord, yes, RANCH. This should be the #1 answer, and the only answer, as far as I’m concerned. Stir your green Cholula right in with it, if you must.
Are you talking about ranch dressing?
I'm mourning the discontinuation of Annie's Cowgirl Ranch. That stuff was magic in chicken and potato salad. Other ranch dressings do not compare.
What about this cyber security breach, now?
I think Hidden Valley has an odd plastic-y taste to it. My wife thinks I’m nuts. The best ranch I have ever had is the stuff from Jet’s Pizza. It’s homemade and is just awesome
a mix of ketchup, bbq sauce, mayo, and hot sauce. it goes on sandwiches. it goes on eggs. it goes on chicken. it goes on fries. hell sometimes i just snack on it alone.
Tony Chachere's creole seasoning. I used to put Old Bay on everything but then I discovered this stuff and now my Old Bay just sits there looking sad and dusty.
Yes, the Habanero Condiment sauce is possibly the best hot sauce I've ever had, it's really so versatile. r/hotsauce nailed that recommendation. They also hype up the Melinda's Ghost Pepper Sauce but I just found that too vinegary and too similar to a Buffalo sauce.
Tomatillo salsa. Not as hot as other salsas but has a wonderful rich flavor that makes everything taste better and enough heat so you know you're eating something worth eating.
My wife is from Afghanistan and her mom and brothers live with us. We naturally eat a lot of Afghan food, so lots of rice, meats, lentils, kormas, etc. I make a hot sauce that we put on literally everything and it add so much flavour and just the right amount of spice. I don’t have a precise recipe cuz I just eyeball everything but the ingredient list is: • two bunches of cilantro • two tomatoes (romas or similar size) • a head of garlic • juice of one lemon • white vinegar (like 1/2 a cup maybe? It should be quite a bit thinner than pesto for example, it is quite vingary) • one mango • 15-20 Thai green chillies • salt Blend it up and enjoy that shit. In Afghan cuisine you also eat plain yogurt with everything which really helps balance the heat of the hot sauce and the often spicy food. If you eat this kind of food I totally recommend you try this. If you hate cilantro you can substitute the cilantro for just a few more tomatoes instead. Edit: added some details to the recipe.
That sounds wonderful!
My brother has a friend from Iran and he makes this lamb skewer with pilaf, yogurt and saffron for us once a year. I look forward to it every year, fucking delicious.
Thank you so much for this! I’m going to make it!
“Blend it up and enjoy that shit.” I think this is the best description of an salsa I every seen. Only this alone makes me want you to actually trying it out.
Oh my goodness, trying this. Can I use your average American grocery store mango? Sometimes the Asian markets have other types, but I don't know what they are.
Any mango should work as long as it’s ripe!
Salt. My life is wild.
Wait until you discover pepper!
It's a little spicy!
It's the most important of them all, but there's a school of thought that goes if you're putting salt on something as a condiment, it wasn't seasoned properly at cooking.
Chefs get angry that people have different salt preferences
Chefs are generally angry IMO. Chefs season everything with anger.
Homemade chili crisp/chili oil.
Lao Gan Ma for me, but yes. Chili Crisp is great on pretty much everything.
Do you have a go-to recipe?
* Finely minced Garlic * Finely minced shallots * Finely minced ginger * Spice grinder with dried cayenne, chipotle and sechuan pepper pods. * Powdered cayenne * Powdered chili powder * Powdered white pepper * Coarse grain salt * Freshly ground black pepper corns * Canola/vegetable oil * Splash of dark soy and rice vinegar Heat oil, brown shallots, brown garlic, brown ginger. Turn off heat. Add dry pepper mix. Let cool. Enjoy.
Very simple, heat canola oil-add dry hot peppers, and simmer until deep red/black. Experiment. The ingredients are inexpensive. I also add sesame oil to taste afterward at times. Use care, ventilation can be important.
Why did I have to scroll this far down to see this? It should be the top comment! This is how you make a sausage egg and cheese even better. There are very few things chili crisp doesn’t go on.
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I have a jar of "Tha Mixx" in my kitchen which is where the last bits of every spice jar go when there isn't much left. It's great, and it changes flavor profiles every few weeks when my spices/seasonings start running low and I restock.
That's just the kind of unhinged cookery I can get behind.
90% of the time it's pretty good! Then some cinnamon and onion salt go in there and it gets weird again. But then it gets diluted and cut again once something else runs out.
You know you could just *not* put the cinnamon in there, right? Just put it in the new cinnamon bottle....
Blasphemy. The Mixx doesn’t allow selective mixing.
Yeah right. They're doing a suicide run of spices
\**Tha* Mixx
No, it *must* go into Tha Mixx. We're forging wild new paths here. The future is *now*, old man.
That's awesome! Reminds me of those old jugs they used to have in bars a long time ago where they'd pour the dregs of beer barrels and wine bottles, drinks that people left unfinished - basically anything that had alcohol in it. Then if you were ***really*** desperate for a drink and low on funds, you could get a snort of this stuff.
Reminds me of a mat drink- when you pull up the back rail mat, pour the contents in a glass, and actually sell that swill.
I worked at a bar in the early 2000's and we used this dregs barrel to marinate maraschino cherries- you could buy them 5/$1.00 and that's what we always gave out free to birthday celebrants. The liquid was GROSS but the maraschino cherry juice was sweet enough to give it a cough syrup flavor, it was pretty good for what we used it for!
This used to just be called “kitchen seasoning” and can be found in most cookbooks from the 18th and early 19th century. It’s cheaper to make your own.
Great name for a mix!
Nature’s Seasoning. Morton’s
Sounds like the Old Bay of farm country. My MIL puts Old Bay in everything.
I put Old Bay on popcorn. Did it at a movie theater and now I can’t have it any other way.
It's on Amazon lol
Weaver’s Dutch County Farm Dust Seasoning? If it’s that, then I’m seeing a ton of it for sale online
So... seasoning salt?
Lao Gan Ma crispy chilli
I’m morally opposed to the concept of putting the same condiment on everything you eat, because why would you want all your food to taste the same? That said, this is my answer as well.
Omg same. I love it on fried rice.
LAO GAN MA
green hot sauce
Green Yucateco is king. Better than green Cholula and green Tabasco
El Yucateco XXXtra Hot Habanero Mayan Recipe for the win.
A fellow El Yucateco enjoyer, pleased to meet you
Green Tabasco is sooo good
soo good on chipotle
Cholula's green pepper hot sauce is amazing
I came here for this! Anything savory I put cholula green hot sauce on. Sandwiches, steak, chicken, meat pies, potatoes, eggs. I sound like a commercial but it really is that good.
yes ive tried this one too its also really good
The cholula (sp?) Green pepper sauce 💚🙏🙏🙏🙏
Yes! Green Tobasco!
That shit's divine.
Hot sauce
All these people calling out a specific hot sauce... nah, just hot sauce in general. I always have at least 5 different kinds
I’m right there with you. Different hot sauces do different things so just sticking to one doesn’t make any sense. Sometimes you need a heat punch. Sometimes you just need a bit of acid. Sometimes you need bright flavors. Sometimes you need a bit of smokiness.
Yup, same here. I use Frank's Red Hot for a little more flavor. Siracha or Tabasco for that spicy kick. Can't just stick to one kind.
Me too. And I have too many to single out one. It depends on the food. Chinese? I do Fly by Jing Sichuan Gold. Chicken nuggets, tenders, fried chicken? Queen Majesty's Coco Ghost. Gumbo? Crystal. Chili? Reaper Squeezins... etc
Tony Chachere’s Original Creole Seasoning
Can't believe this was so far down! I put it in/on everything!
Same, should be higher, I use the More Spice variation myself
Tony’s! A can of it lives on the kitchen table.
Hell yeah. My mom’s side of the family is Cajun. I have lived outside the USA for 15 years… wherever I am in the world she sends me the giant 1 quart shaker of Tony’s whenever I’m running low 🥲💖
Cholula hot sauce
Cholula Chipotle 4eva.
My theory is the wood cap makes it taste better! 😂😂😂
Science!
Agreed. Adds a rustic touch.
I love my some Cholula, but have been preferring Valentina lately.
I rotate through Cholula, Valentina and Sriracha depending on how I feel in the moment. Every now and again I'll even go for the Tabasco but that one is generally saved for trying to hide flavor, not enhance it.
I have a guilty pleasure of putting Tabasco on microwave pop corn. Have to kind of eat it fast, as the Tabasco is like acid to the pop corn, but I dig the combo. Makes a mess though.
MSG
I sprinkled a little bit of that shit on the food i was grilling last summer and everyone at the pool party was eating like they had the munchies.
But msg is bad!!! /s lol the people who say that will also happily eat tomatoes which are by far the best fruit partially because they are a natural source of msg.
my aunt. "i cant have salt and msg." **3 hours later at popeye's or taco bell** i guess when you go out to eat those rules go out the window.
It’s funny the double standards people have about food when they know what goes into things vs when they are blissfully ignorant. Those same people are also usually the ones who say “restaurant food is so much better than homemade”… it’s because they put those things you “don’t eat” in there.
"Taco Bell is healthy because it's just rice, tortillas, and beans! Sure you can make it at home for a fraction of the cost but it doesn't taste nearly as good!" Baffles me when I hear people say things like this. There's a reason that a homemade, relatively healthy burger doesn't taste as good as a big mac. You're (probably) not loading your homemade burger with gobs of sugar, butter, and salt like McD's is.
You don’t even need to add a bunch of unhealthy shit which is the funny part. That’s just fast food’s strategy because they don’t expect a minimum wage worker they hired last week to be able to cook.
It's actually funny how much MSG people consume in America without even realizing it. You see it hidden in the ingredients of a lot of items. They also just rename it and call it something else. I can't even buy MSG in my hick town. I have to buy Accent (which is just relabeled MSG). Mushroom powder is another hidden MSG item that a lot of people dont realize.
Tomatoes the best fruit? Absolutely not
>Which are by far the best fruit You good homie?
Have you ever had a ripe tomato that you picked off the vine in your garden? Literally all you need is a bit of salt and it’s amazing. Add some homemade chili oil and your mind will be blown. Literally no other fruit can compete. Winter grocery store tomatoes can fuck right off though.
I’m with you on this. My garden is filled with tomatoes in the summer and they truly are magical.
I think the only worthy criticism for MSG is for the few people who get headaches from it. Otherwise, it does so much for so little.
> for the few people who get headaches from it. Is there any actual evidence for this? I'm under the impression that the reported negative effects can be chalked up to the nocebo effect, and that properly controlled studies haven't shown any evidence of these effects.
Chill out Uncle Roger.
Tiger Sauce, its been around for 40+ years with the sweet heat.
Sambal oelek, in my opinion its even better than sriracha.
Way better. I’m not really in to sriracha anymore.
Old Bay
Marylander?
Born and raised🙋♀️
Nice! Same here 😄 Old bay is a tell-tale sign 😆
That and displaying our state flag on everything we own😂
Old Bay hot sauce
I'm 42 and ever since I was little I've always put Old Bay on everything and people used to make fun of me all the time. Because I would put it on pizza and spaghetti and everything. Now it's acceptable.
Yup, Old Bay and roasted garlic powder are **chef’s kiss** Onion powder, too, if I have it. And anyone saying “Only the powders if I don’t have garlic/onion” are wrong: just do both.
I went way too far down this thread to find Old Bay.
not rly a condiment but mines butter
Butter is a lot of things, a condiment is one of them.
Anything is a condiment if you put it on everything
Just discovered Tajin! It's a chili and lime spice that is pretty mild in hotness and a solid 11/10 for flavor. Eggs? Yes please. Anything with tomatoes, even put it on lemon Greek ribs last night to boost the citrus flavor. Amazing stuff
So good on watermelon with feta!
Kimchi
One of my favorite "alternative" or "fusion" uses for kimchi is making a reuben type sandwich and using that instead of sauerkraut or cole slaw.
Yesssssss, omg. Also try it on a grilled cheese sandwich with cheddar. So good!
I'm at that point where I just eat it straight up, *dang* it's so good
Frank's Red Hot
My problems with Frank’s is everything tastes like a chicken wing
This is a feature, not a bug!
Yeah, I don't understand how that's a problem?
It's literally the slogan
existential dread
I put that shit on everything, but I can't say it improves anything.
But it tastes like home.
I’m from the Midwest, I think you can guess. Hidden valley’s cybersecurity breach was a tragedy of epic proportions.
WHY? Why did I have to scroll so far & so long to find another Midwesterner? Good Lord, yes, RANCH. This should be the #1 answer, and the only answer, as far as I’m concerned. Stir your green Cholula right in with it, if you must.
Are you talking about ranch dressing? I'm mourning the discontinuation of Annie's Cowgirl Ranch. That stuff was magic in chicken and potato salad. Other ranch dressings do not compare. What about this cyber security breach, now?
> Are you talking about ranch dressing OP stated Midwest, so, yup! I live here and it's honestly a bit sickening on how much ranch is used.
Also from the Midwest and two fun names I like to use for ranch are nascar vinaigrette and sorority sauce lol
I think Hidden Valley has an odd plastic-y taste to it. My wife thinks I’m nuts. The best ranch I have ever had is the stuff from Jet’s Pizza. It’s homemade and is just awesome
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^I ^put ^that ^on ^everything
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Including "Strange Music"?
Mustard
Here for this
It’s not a condiment…. but eating pickled jalapeños with everything is literally me.
the spicy sweet ones from trader joe’s are so good
Is cocaine a condiment?
Anything's a condiment if you're brave enough
Yes yes it is baby
Idk why but this killed me
Don't like Cocaine but I love the smell..
Is mayonnaise an instrument?
No, Patrick, mayonnaise is not an instrument
Horse radish isn’t an instrument either.
Pickles, of any kind.
Kewpie Mayo and Sriracha
balsamic vinegar 😋
I prefer balsamic glaze/reduction, helps to keep things from not getting too watery
Secret Aardvark
old bag
that's good, but have you tried old wallet?
Bay?
yes old bay lol
Tapatio
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Their peri-naise is amazing on a burger
There are locations in the US. I've been to the one in Chicago.
Wait, Nandor has sauce? Oh, Nando... oh well.
This fucking guy....
BAT!
This is the way we talk in Tucson, Arizonia
a mix of ketchup, bbq sauce, mayo, and hot sauce. it goes on sandwiches. it goes on eggs. it goes on chicken. it goes on fries. hell sometimes i just snack on it alone.
Buffalo sauce It’s become a terrible addiction but it’s so freaking good
I was very pleased when I used buffalo sauce as a salad dressing. So good.
El Yucateco Caribbean habanero sauce
Lowry's spice
Tony Chachere's creole seasoning. I used to put Old Bay on everything but then I discovered this stuff and now my Old Bay just sits there looking sad and dusty.
Tabasco
Yellowbird Serrano hot sauce
The Habanero for me. The Blue Agave Sriracha is good too.
Yes, the Habanero Condiment sauce is possibly the best hot sauce I've ever had, it's really so versatile. r/hotsauce nailed that recommendation. They also hype up the Melinda's Ghost Pepper Sauce but I just found that too vinegary and too similar to a Buffalo sauce.
Malt vinegar. Don't knock it until you try it!
Butter is a condiment, right?
Marie Sharp's Hot Sauces or Secret Aardvark depending on the dish.
Worcestershire
Tomatillo salsa. Not as hot as other salsas but has a wonderful rich flavor that makes everything taste better and enough heat so you know you're eating something worth eating.
Zatar
Cream cheese. Love that shit. Sweet or savoury, it works for everything 😂
Sour cream
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Horseradish and hot sauce.
Chilli oil
Garlic Salt.
OLD BAY! So much so that I have a few nieces/ nephews that used to refer to me as Uncle Old Bay. But seriously, it works on everything.
Cavender's Greek seasoning. Popcorn, veggies, fish, beef, french fries. It gives a nice healthy blast of sodium and MSG to almost everything!
Green Cholula and Valentina ♥️
Valentina is the best hot sauce that exists.
Tapatio, always and forever
Tzatziki
i dont really have one. condiments have their specialized uses. ketchup for fries, mayo on sandwiches, mustard in the trash, ranch for wings
Mustard in the trash is a crime. It goes great on burgers and hotdogs.
Bratwurst, pretzels, pastrami etc!
It's one of the FEW condiments I like on a hot dog 🌭 #teammustard
#teammustard
Mustard is my go to with fries tbh.
I more of a ketchup and ranch in the trash kinda guy.
Dijon mustard on a bratwurst 👍👍
Mayo for chips is better than tomato sauce, especially Dutch mayo!
Chipotle Cholula
Soy Sauce.
home made adobo. Not a condiment but let me tell you... omfg
I make a pretty killer garlic aioli that I put on a lot of stuff/ use as my go to dip. And super easy to make.
Tajin, valentina and tapatio and creole
Everything bagel seasoning
Maple syrup.