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Fry Sauce
Prep 5min
Total10min
Ingredients3
Servings4
Fry Sauce (Salsa Rosada) is a semiliquid sauce that is served cold and is very popular among Latinos. In my country, Puerto Rico, we call it “Mayoketchup.” You can find this sauce bottled on the shelves of most supermarkets, but there's really nothing better than making it at home.
I like it with surullitos (fried cornmeal sticks), chicken rinds, tostones and mofongo. My husband usually only takes fry sauce with heart of palm salads or slices of toasted bread.
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Ingredients
1 1/2cup mayonnaise
1cup ketchup
1clove garlic, crushed
Directions
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1
In a small bowl mix the mayo and garlic. You can add the ketchup little by little until you have the desired color and texture. It should have a smooth consistenct with no lumps. You can use a food processor if you'd like.
2
Cover and store in the refrigerator until you’re ready to eat!
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You can add hot sauce, worcestershire sauce, or a teaspoon of lime.
You can add salt and pepper, but I recommend you taste test before adding these because the ingredients already contain these condiments.
I recommend you only store your sauce for one day.
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No nutrition information available for this recipe
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Fry Sauce (Salsa Rosada) is a semiliquid sauce that is served cold and is very popular among Latinos. In my country, Puerto Rico, we call it “Mayoketchup.” You can find this sauce bottled on the shelves of most supermarkets, but there's really nothing better than making it at home.
I like it with surullitos (fried cornmeal sticks), chicken rinds, tostones and mofongo. My husband usually only takes fry sauce with heart of palm salads or slices of toasted bread.
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