Salsa Rosada
The ultimate pink sauce, Salsa Rosada combines creamy mayonnaise with zesty ketchup and tangy pickled relish. Perfect for dipping or drizzling, this easy sauce will elevate any meal. Try it tonight!
Equipment
- Mixing Bowl
Ingredients
- ½ cup Mayonnaise
- 1½ tablespoon Pickled Relish
- ¼ cup Ketchup
- 1 teaspoon Hot Sauce or more, to taste
- 1 teaspoon Minced Parsley for garnish, optional
Instructions
- Start by measuring out your ingredients. In a mixing bowl, combine the mayonnaise, pickled relish, and ketchup.
- Use a whisk or a spatula to mix the ingredients together until there are no lumps of mayonnaise remaining.
- Add the hot sauce to the mixture and stir well. Start with one teaspoon and adjust according to your taste.
- After seasoning, taste your sauce and adjust the hot sauce or relish as needed.
- Fold in the minced parsley gently, if using.
- Transfer your Salsa Rosada to a serving bowl and serve immediately or refrigerate for later use.
- Pair with grilled meats or as a dip for fresh vegetables.
- Store leftovers in an airtight container in the refrigerator.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days.
- Tip 2: Freezing isn't ideal, but you can store it for a limited time in the freezer.
- Tip 3: Serve with grilled chicken for a delightful contrast.
- Tip 4: Mix in avocado for a creamy twist.
- Tip 5: Spread on wraps for a zesty kick.