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Peruvian aji sauce recipe

Peruvian aji sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Chilli sauce

Ají is the classic Peruvian condiment, a spicy hot sauce that goes well with almost any Peruvian dish.

3 people made this

IngredientsServes: 8

  • 1 iceberg lettuce, chopped
  • 3 romaine lettuce leaves
  • 5 cloves garlic
  • 7 fresh serrano, jalapeno or green chillies
  • 180ml olive oil, or as needed
  • salt and black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Combine iceberg lettuce, romaine lettuce, garlic, chillies and 2/3 of the olive oil in the blender; blend until smooth. With the processor running, continue adding olive oil in a steady stream till desired consistency is reached. Season with salt and black pepper to taste.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

by BRISAK

This is very close if not equal to Inca Mama's. I halved the recipe on my own and added a tablespoon of cilantro prior to blending, because I love cilantro. Delicious!!-11 Jul 2014

by LG Sprout

It's just as simple, easy, and tasty as advertised, and then some! I love it. This one's keeper!Thank you, Inka Mama!-12 Oct 2018

by BRACKY189

This was fantastic! Tastes exactly like the sauce they serve at our fave Peruvian restaurant. I added a few more cloves of garlic for a bolder taste. Will make this again! Thanks for sharing!-24 Feb 2017


It’s typically served alongside roasted chicken, grilled meats, rice and beans but I also love it over my eggs, salad, or anything that needs flavor!

I’m obsessed with this sauce, every time I go to my local Peruvian restaurant I buy a large container to bring home. I’ve attempted to make this so many times, but something was always missing. I finally got really close (my husband thinks it’s even better!) and am happy to share with you! I served this over pollo sabroso for dinner, and have been putting it on everything since!


For the wet rub:

  • 6 to 8 cloves garlic, rough chopped
  • 2 teaspoons kosher salt
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • 1 tablespoon ground cumin
  • 1-1/2 teaspoons freshly ground black pepper
  • 2 tablespoons ají amarillo paste (see Note below)
  • 1 tablespoon huacatay paste (see Note below)
  • Juice of 2 limes
  • 4 tablespoons extra virgin olive oil
  • 1 3 to 4 pound chicken, preferably organic, spatchcocked (butterflied)
  • Aji Amarillo Sauce, for serving (see recipe)

“Sweet” Peruvian Rocoto Pepper Sauce Recipe

Rocoto chili peppers (Capsicum pubescens) are native to Peru and were consumed by the Incas and other Andean cultures millennia ago. Rocoto peppers look a bit like a squashed tomato, but taste nothing like them. These red (and sometimes yellow) peppers are hot, registering a similar level of “heat” on the Scoville Scale as the habanero pepper. If that means nothing, just know that they are multiple times hotter than jalapeños. This pepper sauce is made with cheese and evaporated milk so you can expect a deliciously creamy texture. Add in garlic and onions, and you’ve got a savoury sensation.

Rocoto peppers are also full of goodness. Considered anti-inflammatory thanks to the high Vitamin A, C, and E content, these chilis are widely used in Peruvian cuisine and are considered emblematic of Peru.

Fresh peppers can be difficult to find outside of Peru, especially outside of major cities. But there are speciality vendors online and you can look for South American markets in your town where Peruvians and Bolivians might have the peppers for sale. Amazon stocks paste that you can use in a recipe but if you get the chance, try the fresh produce.

If you want an extra tangy aspect to the recipe, add the juice of a lime to the ingredients. Lime juice appears in so many Peruvian dishes but we’ve left it out in this rocoto sauce recipe. Feel free to add it back in as lime will take some of the sharp heat out of the pepper. It’s one of our favorite flavors and adds an extra dimension to an already flavorful sauce.

What does rocoto sauce go with?

The question should be what doesn’t it go with? This is a versatile accompaniment to chicken, potato fries, anticuchos, vegetables, jalea, and plenty of other dishes. Use it with snack foods and many street foods to give a bit of a spicy kick.


Peruvian Green Sauce Recipe (Aji Verde)

Heather Dessinger 2 Comments This post contains affiliate links.

Usually when we use the words “secret sauce” or “magic sauce,” we mean some essential ingredient for a well-lived life. This Peruvian green sauce recipe, however, is an actual sauce that works magic on your taste buds.

I’m so glad it’s not a secret, though, because it takes five minutes to make and adds vibrant flavor to so much more than Peruvian-style baked chicken.

If you’ve never heard of it before, Peruvian green sauce is a creamy, spicy sauce that’s usually made with a paste made from aji amarillo peppers, cilantro, some kind of creamy base, garlic, and lime.

Because aji amarillo paste is not readily available in most stores, I often make mine with fresh jalapeno peppers instead.

My kids love it even with the spicy kick, but you can lower the heat level by using less jalapeno (or aji amarillo) if you’d like.

Once you taste this sauce you’ll probably start putting it on everything in sight, but just in case you’d like some extra inspiration here are my favorite ways to use it:


What you’ll need to make Peruvian-Style Roast Chicken

Before we get to the recipe, a few words on buying a whole chicken. In the poultry department, you’re likely to find birds labeled “broilers,” “roasters” and “fryers.” These labels are based on the weight of the bird, and are meant to suggest a method of cooking. This recipe calls for a four-pound chicken, which is typically considered a “fryer.” This might seem strange since we’re roasting but don’t worry about it — all of these chickens can be used in recipes interchangeably.


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New York-Style Sauce and Cheese Pizza

Peruvian Papa Huancaina - Willy's Style

Salsa Golf (Argentina)

Salsa golf was invented by Luis Federico Leloir in the 1920s. While dining with friends at a golf club in Mar de Plata, he was unhappy eating shrimp with mayonnaise. Eager to create a better option, he asked the waiter to bring him a range of ingredients to mix together. Following many attempts, the mixture he liked best was mayonnaise with ketchup, which his friends named salsa golf .

This South American sauce originated in Argentina, but is now found in Uruguay, Peru, Colombia, and elsewhere. Salsa golf is often used as a salad dressing, as well as a dip for meat, shrimp, and fries.

Salsa golf. Photo by dana robinson on Wikimedia Commons.

Ingredients:
  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • ½ teaspoon mustard
  • 1 teaspoon lime juice
  • A few drops of Worcestershire sauce
  • Salt and pepper to taste
Preparation:
  1. Mix mayonnaise and ketchup together
  2. Stir in the rest of the ingredients
  3. Add salt and pepper to taste

Peruvian Sauces ( Aji Verde & Aji Huacatay)

Peruvian sauces are famous and there are literally hundreds of them. These two are extremely popular and for good reason, they are phenomenal.

The first Peruvian sauce just means green chili or sauce and is called aji verde. It is made with a touch of aji amarillo paste along with some chilies, cilantro, cheese, garlic, mayonnaise and oil and vinegar. It is simple to just whiz up in your blender. The sauce will last for up to a week in the refrigerator so you can easily make both of these sauces ahead of time. They could be used on just about anything but on pollo a la brasa, the split roasted chicken they are exceptional.

The second Peruvian sauce called aji huacatay is made with a huacatay paste which comprises what is also known as black mint. It has a somewhat pungent flavor but combined with the other ingredients makes this sauce superb! Huacatay is a member of the marigold or tarragon family and is indigenous to Peru. The flavor lies somewhere between mint and basil. It is difficult to explain but I highly recommend you try it. Both aji amaraillo paste and aji huacatay paste can be found in most Latin markets or you can pick them up by clicking on the name/link through Amazon.

Trust me if you make these two Peruvian sauces along with the pollo a la brasa, you will fully understand why Peruvian cuisine is now considered to be one of the best in the world.

Did you know that Peru grows over 3000 types of potatoes? If you would like to learn more about this amazing country be sure to check out “Our Journey to Peru.” You can also get more authentic Peruvian recipes. If you make either of these Peruvian sauces, be sure to let me know how much you loved it in the comments below!

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!


Availability of Aji Amarillo

If you can't find fresh aji amarillo in your produce section, look for frozen aji peppers, dried peppers (in the spice section), or jarred aji amarillo paste in Peruvian grocery stores or in the Peruvian section of a Latin American grocery.

The fresh or frozen aji amarillo chilis can replace more traditional chilis in Mexican dishes that call for a spicy chili. The dried peppers can be ground up and used as part of a chili powder or spice rub. The chili paste can be mixed into rice or sauces for an unexpected flavor.

If you live in a warm climate, you can grow your own aji amarillo. These peppers need the same growing conditions as other chilis and can be placed in planters as long as they get a lot of sun. They will grow to be about 5 feet tall and each plant produces roughly 40 peppers. They do take about 4 months to mature, however, so you will need a bit of patience. Once they are ready you can use fresh or dry them.



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