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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.

A spicy sauce used as a condiment or for flavoring various recipes. It is usually made with chiles, vinegar, and salt.

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.

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.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

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.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

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

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

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

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

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

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.