Condiment

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Salsas, relishes, pickles, sambals, chutneys, and other intensely flavorful accompaniments are traditionally served with barbecue. As a rule, condiments are too thick to qualify as sauces. They’re served a spoonful at a time with simply grilled meats and seafood. Their explosive flavors round out the barbecue experience, particularly in Mexico, India, and Asia.

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