Pistou melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands. Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated
Salsa (sauce) sauce: "The national condiment of Peru, "peri-peri" sauce is made in medium to hot levels of spiciness—the more chili, or the hotter variety of chile used, the hotter the sauce. Original "peri-peri" uses the African bird’s eye chili (the Swahili word for the chili is "peri-peri"). Milder sauces may use only cayenne and serrano chilies. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce." Most jarred,