Salsa Rosada or Pink Sauce is very common in Latin America. It started as something simple like mixing mayo with ketchup, but then evolved into what it is today, a staple in Latin American cuisine. Each country has its own version and even its own name. Besides Salsa Rosada, other common names are Salsa Golf, fry sauce, mayochup and more.
What makes it truly Costa Rican are two things: we add Salsa Lizano and we add a little sugar, because ketchup in Costa Rica is naturally sweeter than the one in the USA. In Costa Rica, we don’t just eat French fries with ketchup. We mix mayo and ketchup to create salsa rosada, and we use it on empanadas, hot dogs, fried yuca and so much more.
This sauce is used on salchipapas (wait for the recipe — it’s coming soon), Costa Rican hot dogs, tacos, empanadas, and so many other dishes. Yum yum, I’m getting hungry just thinking about it! It’s the kind of condiment that instantly brings back memories of home — family gatherings, late-night snacks, and the irresistible smell of fried food.
My recipe is a little different from others because I like to season my food well. I’ve been working on this recipe for many years, adding some ingredients, removing others, until I came up with the version I’m presenting to you now. And I’m not going to lie — I love Raising Cane’s here in the USA, and this sauce reminds me so much of theirs!
The best part is how easy it is to make. Just mix everything in a bowl — the order doesn’t matter — and stir until smooth. Make it ahead of time and refrigerate it; it’s even better when it’s cold.
If you like a little heat, add some hot sauce. Or place it in a Ziploc bag, cut a tiny corner, and drizzle it over your food like a pro. Watch the Step-by-step video instead.
Ingredients for Salsa Rosada or Pink Sauce
🥚 Mayonnaise
You can use regular, light, or even vegan mayo — any kind that gives a creamy base works. Homemade mayo is also a great choice if you prefer something fresher and less processed, and you can even replace part of it with Greek yogurt for a lighter, tangier flavor.
🍅 Ketchup
Classic tomato ketchup works perfectly for this recipe — it adds sweetness, color, and that familiar tangy flavor. You can also try spicy or no-sugar versions depending on your taste, or even use homemade ketchup if you prefer a more natural option.
🌿 Mustard
You can use yellow mustard for a mild flavor, Dijon for something sharper, or whole-grain mustard if you want a bit more texture and depth.
🍯 Sugar
The sugar helps balance the acidity from the ketchup and mustard. You can skip it if you prefer a tangier sauce or if your ketchup is already sweet.
🥄 Lizano Sauce
Lizano sauce adds a unique Costa Rican touch — it’s slightly sweet, tangy, and savory all at once. Get Salsa Lizano here. If you can’t find it, Worcestershire sauce or a mix of soy sauce and a bit of vinegar can work as a substitute.
🧂 Salt and Black Pepper
Make sure to taste your Salsa Rosada and adjust the salt and black pepper to your liking. If you want to add spicy peppers like jalapeño or chipotle, you can do that as well.
💡 Tips I’ve Learned While Making Salsa Rosada
- Make it ahead of time. This sauce tastes even better after it chills in the fridge for a few hours — the flavors come together and it gets creamier. I usually prepare it the day before and keep it ready for quick meals or snacks.
- Add a little heat. If you like a bit of spice, add a few drops of your favorite hot sauce or a pinch of cayenne pepper. It turns into a whole new experience.
- Store it right. Keep it in a sealed glass jar or container in the fridge.
- Add your twist. A splash of lemon juice can make it brighter, a touch of garlic adds depth, and a drop of Worcestershire gives it that smoky Costa Rican edge.
Here’s how I make it
Pictures speak louder than words, so here’s a step-by-step with photos (and just a few words) to show you how to prepare the best Salsa Rosada.
Step 1: Add the base.
In a large bowl, add the mayonnaise and ketchup. Do not mix yet.
Step 2: Add the flavor.
Add the sugar, Lizano sauce, and mustard on top of the base. Do not mix yet.
Step 3: Add the seasoning.
Add the salt and black pepper.
Step 4: Combine everything.
Mix all the ingredients until the sauce looks smooth and has an even pink color.
💡 Questions You Might Have
Keep it refrigerated in a sealed container for up to 2–3 weeks.
No. Freezing will change the texture and separate the ingredients.
Skip it, or replace it with a mix of Worcestershire sauce and a few drops of lime juice.
You can find Salsa Lizano online or in most Latin grocery stores. It is a Costa Rican classic. I have lived in five different states and I have always been able to find it in either Mexican or Asian stores, so it is not hard to find at all.
🍽️Hope You Love It as Much as I Do
This sauce is so easy to make that it quickly becomes a kitchen essential. It’s perfect for dipping, spreading, and even drizzling. Try it on fries, tacos, burgers, or as a dressing for your favorite salad — it works with everything.
I keep mine in a squeeze bottle or Ziploc bag with a small corner cut off; it makes serving clean and fun. Once you have it ready in the fridge, you’ll start discovering new ways to use it. That’s the magic of this pink sauce: it’s simple, versatile, and always delicious.
If you try this sauce in one of your recipes, share your videos or photos with me! I love seeing your creations and how you make each recipe your own — tag @thelatinspoon so I can see them and share your versions too.
Besitos (kisses),
Mara
Salsa Rosada
Equipment
- Bowl and Spatula
- Measuring cups and spoons
Ingredients
- 1 cup mayonnaise
- ½ cup ketchup
- 1 teaspoon mustard
- 1 teaspoons sugar
- 1 tablespoon lizano sauce
- ½ teaspoon blackpepper
- 1 teaspoon salt
Instructions
- In a large bowl, add the mayonnaise and ketchup.
- Add the sugar, Lizano sauce, and mustard on top of the base, but don’t mix yet.
- Add the salt and black pepper.
- Mix all the ingredients until the sauce looks smooth and evenly pink. Taste and adjust the seasoning if needed.
Video
Notes
- Keep refrigerated in a sealed container for up to 2–3 weeks.
- Do not freeze — it changes the texture and separates the ingredients.
- If you can’t find Lizano sauce, replace it with Worcestershire sauce + a few drops of lime juice.
- Lizano sauce is available online or in Latin grocery stores — it’s a Costa Rican staple.
- The sauce tastes even better after a few hours in the fridge — the flavors blend and the texture turns creamier.
- For a spicy touch, add a few drops of hot sauce or a pinch of cayenne pepper.
- Store it in a sealed glass jar or airtight container to keep it fresh.
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