Salsa Rosada
A quick and creamy pink sauce made with mayo, ketchup, and a few pantry staples. Perfect for burgers, fries, or seafood — ready in minutes!
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.
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.