The go-to sauce in Malaysia, sambal belacan is a spicy red chili sauce, its flavored deepened and made more complex with dried shrimp paste.
Recipe
Sambal Belacan
Samaki wa Kukaanga
(East African spicy fried fish)
Samaki wa kukaanga, Swahili for “fried fish,” is a simple but popular way to prepare fish in Eastern Africa. It is a popular item at roadside food stands.
Salsa Verde
(Mexican tomatillo salsa)
Emerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa.
Salsa Romesco
(Spanish, Catalan roasted pepper and nut sauce)
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Salsa Roja
(Salvadoran tomato sauce)
Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.
Salpicón de Res
(Central American shredded beef salad)
Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.
Salade Niçoise
(French Provençale tuna and vegetable salad)
Light, refreshing and famous the world over, salade Niçoise puts fresh garden produce and fine Mediterranean ingredients to excellent use.
Sabzi Polo
(Persian herbed rice)
Sabzi polo is a brilliant green version of the famous Persian “polo,” or pilaf, rice dishes. The green comes from a variety of herbs that give an otherwise plain dish a sublime flavor.
Saag
(Indian, Pakistani spiced spinach)
Saag, or palak, dishes are spiced purees of spinach or other greens. They often contain other ingredients like potatoes, cheese, chicken or chickpeas.
Coxinhas
(Brazilian deep-fried chicken croquettes)
These little drumstick-shaped treats are a favorite snack in Brazil. Shredded chicken and cheese are encased in a flavorful dough and then deep fried to a crispy, crunchy golden-brown.