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Fry Sauce

Prep 5 min
Total 10 min
Ingredients 3
Servings 4

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. MORE + LESS -

Ingredients

1 1/2

cup mayonnaise

cup ketchup

clove 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!

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.