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Aji Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from Aji Amarillo paste, lime, scallions, and plenty of cilantro (some versions also include cheese and/or Huacatey, or “black mint,” paste). The fresh mint in this version isn’t at all traditional, but it is delicious—feel free to skip it if you’d prefer. Aji Verde is terrific served alongside rotisserie chicken or grilled meats, but it’s equally good with roasted or grilled fish. Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.

Koji-Cola All-Purpose Marinade

Koji rice teams up with cane sugar–rich Mexican Coca Cola to tenderize the meat of your choice while grilling up nice and crispy; find koji rice online or at Asian markets.

Tamarind-Citrus Syrup

This syrup is tart, sweet, and makes a great addition to cocktails, punches, or lemonade. Or, try some whisked into barbecue sauce or glaze.

Lemon-Garlic Tahini Sauce

Warm water helps loosen the texture of thick and creamy tahini, resulting in a smooth sauce that’s perfect for drizzling.

Mango-Habanero Aioli

Habanero chiles add their signature floral heat to this sweet and tangy mango aioli, which isn’t alarmingly hot thanks to plenty of citrus and and a touch of sugar.

Tamarind Chutney

Soaking dried dates in boiling water softens them so they blend easily, lending their signature caramel-like sweetness to this tart chutney.

Scotch Bonnet Pepper Sauce

Onwuachi’s family recipe for pepper sauce highlights the sweet, floral notes of Scotch bonnet peppers with an upfront heat that doesn’t linger, but lets the other flavors shine. Try leftovers on eggs, grilled fish, or in a creamy cabbage slaw.

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Pickled Red Onion Petals

Spicy Mango-Mint Chutney

Rhubarb-and-Currant Mostarda

This Oyster Sauce Will Make Any Stir-Fry Instantly Delicious

Adobo

Toasting the dried chiles before boiling them revives their flavor and helps extract even more of it into the final adobo. When boiling the chiles, pile the onion pieces on top to keep the chiles submerged. This adobo is also part of Claudette Zepeda's Birria Tacos recipe.