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A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

Any of the varieties of chilies that are harvested when they are young, still green colored and tender in texture.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

Thai chile sauce, sold commercially in a mild or hot form, which is similar to an orangish-red ketchup and used in cooking or as a condiment.

A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.