I started thinking about this when I realized that I was making a lot of them, especially in the summer. Some of them are traditional: Pesto and gremolata from Italy, persillade from France, chimichurri from Argentina, muhammara and humus from all over the Middle East, and mint chutney from India (along with a million other delicious chutneys). There must be a name for that kind of thing. And if there's no name for it, maybe it's because it's not seen as a unified category across cultures. Some of these are named according to their functions, e.g. dip, chutney, relish, etc. But I think what's fun is to use them in different ways and not to pin them down to one function. So please, send me suggestions for a name. In the meantime, I'll use 'rough sauce', though I'm not happy with it.
My first rough sauce that I blogged about was muhammara. A couple of days ago I made another one to cook chicken in, because I'm not crazy about the taste of chicken and I need to mask it. Didn't write about it because I couldn't take any pictures. It'll definitely be repeated, and I'll show you then. And last night, I made this:
|cucumber, feta, mango rough sauce|
4) wanted to have fun.
- one cucumber (long and relatively seedless)
- a very small chunk of red onion
- feta cheese (lots - I don't know how much)
- a quarter of a mango (didn't want it too sweet)
- red pepper