Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Ajilimójili Ajilimójili Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. Ajilimójili is a combination of olive oil, garlic, cilantro or culantro, hot peppers (such as scotch bonnet, habanero chili or ají caballero), pepper, vinegar or citrus (most common are lemon juice, lime juice, sour orange juice, white vinegar, red vinegar, or malt vinegar), all finely chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds ingredients such as sweet red peppers, ajicitos, honey, tomato sauce and butter. The sauce is