10 Delicious Peruvian Sauce Recipes That Upgrade Any Plate

When it comes to adding a pop of flavor to your meals, Peruvian sauces are a game-changer. From the zesty Aji Amarillo to the creamy Huancaina, these sauces can take any dish from ordinary to extraordinary. Whether you’re dressing up grilled meats or tossing a salad, there’s a sauce here to suit your taste. Ready to explore some new favorites? Let’s check out these ten amazing sauce recipes that will bring your culinary creations to life.

Aji Amarillo Sauce

Aji Amarillo Sauce is a vibrant and flavorful Peruvian condiment that brings a delightful kick to various dishes. Made from the signature Aji Amarillo pepper, this sauce embodies the essence of Peruvian cuisine with its unique heat and fruity undertones. It’s versatile and can be used as a dipping sauce, marinade, or a flavorful addition to grilled meats, seafood, and even vegetables.

Aji Amarillo, which translates to “yellow chili,” is a staple in many Peruvian households, and its bright color and distinctive flavor make it a must-try for anyone looking to explore authentic Peruvian flavors.

This sauce isn’t only easy to prepare but also brings a burst of flavor that can elevate any meal. The combination of Aji Amarillo peppers, garlic, and lime juice creates a perfect balance of heat, acidity, and freshness. You can adjust the spice level according to your preference, making it a great option for various palates.

In just a few simple steps, you can whip up this delicious sauce that will add a new dimension to your culinary creations.

Ingredients (Serves 4-6):

• 4 Aji Amarillo peppers (fresh or canned)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 garlic clove, minced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Prepare the Aji Amarillo Peppers: If using fresh Aji Amarillo peppers, cut off the stems and slice them in half lengthwise. Remove the seeds and membranes for a milder sauce. If using canned Aji Amarillo, simply drain and rinse them to remove excess brine.
2. Blend the Ingredients: In a blender or food processor, combine the prepared Aji Amarillo peppers, mayonnaise, sour cream, minced garlic, lime juice, and olive oil. Blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture a few times instead of blending it completely.
3. Season the Sauce: Taste the sauce and add salt as needed. This step is essential as it enhances the overall flavor of the sauce. You can also adjust the acidity by adding more lime juice if desired.
4. Chill the Sauce: Transfer the Aji Amarillo sauce to a serving bowl or airtight container. Cover it and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time helps to develop a richer taste.
5. Serve and Garnish: Before serving, give the sauce a good stir. If desired, garnish with freshly chopped cilantro for an added touch of color and flavor. Enjoy the sauce as a dip, marinade, or drizzled over your favorite dishes.

Extra Tips:

When preparing Aji Amarillo Sauce, feel free to experiment with the ingredient ratios to suit your taste. For a spicier sauce, leave some seeds in the Aji Amarillo peppers, or add a pinch of cayenne pepper.

If you want a lighter version, you can substitute Greek yogurt for sour cream. This sauce can be stored in the refrigerator for up to a week, making it a great make-ahead option for gatherings or meal prep. Enjoy the vibrant flavors of Peru right in your kitchen!

Huancaina Sauce

Huancaina sauce is a traditional Peruvian condiment that adds a burst of flavor to various dishes. Originating from the city of Huancayo, this creamy and spicy sauce is typically served over boiled potatoes, but it can also accompany a variety of dishes such as pasta, grilled meats, and fresh salads. The sauce is known for its vibrant yellow color, which comes primarily from the use of aji amarillo, a Peruvian yellow chili pepper. Its creamy texture and slightly tangy flavor make it a popular choice for enhancing the taste of many meals.

Making Huancaina sauce is a straightforward process that requires minimal ingredients. The key to achieving the perfect blend of flavors lies in the balance of the ingredients, particularly the aji amarillo and cheese. This delightful sauce is perfect for gatherings and can easily be prepared ahead of time, allowing the flavors to meld beautifully. Whether you’re hosting a dinner party or looking to spice up a weeknight meal, Huancaina sauce is sure to impress.

Ingredients (Serves 4-6)

• 4 aji amarillo peppers (fresh or canned)
• 1 cup of queso fresco or feta cheese
• 1 cup of evaporated milk
• 2 tablespoons of vegetable oil
• 1 tablespoon of lime juice
• 2 cloves of garlic, minced
• Salt to taste
• 4-6 boiled potatoes, for serving
• Fresh lettuce leaves (optional, for serving)

Cooking Instructions

1. Prepare the Aji Amarillo: If using fresh aji amarillo peppers, wash them thoroughly. Remove the stems and seeds, and chop them into smaller pieces to make blending easier. If using canned aji amarillo, simply drain and set aside.
2. Blend the Sauce: In a blender, combine the aji amarillo peppers, queso fresco or feta cheese, evaporated milk, vegetable oil, lime juice, minced garlic, and a pinch of salt. Blend on high speed until the mixture is smooth and creamy. Taste and adjust the salt if necessary.
3. Chill the Sauce: Transfer the blended Huancaina sauce to a bowl or container. Cover and refrigerate for at least 30 minutes to allow the flavors to develop and the sauce to thicken slightly.
4. Prepare the Potatoes: While the sauce chills, peel and slice the boiled potatoes into rounds or halves, depending on your preference. Arrange the potatoes on a serving platter or individual plates.
5. Serve: Once the Huancaina sauce has chilled, spoon it generously over the boiled potatoes. For an added touch, serve with fresh lettuce leaves on the side.

Extra Tips

When making Huancaina sauce, feel free to adjust the spice level by adding more or fewer aji amarillo peppers, depending on your preference for heat. If you can’t find aji amarillo, you can substitute with yellow bell peppers or a mix of other mild chili peppers, but the flavor will vary.

Additionally, for a richer taste, consider adding a touch of grated Parmesan cheese or a dash of cumin. This sauce can also be stored in the refrigerator for up to a week, making it a great make-ahead option for meals.

Rocoto Sauce

Rocoto sauce is a vibrant and spicy condiment originating from Peru, made with the fiery rocoto pepper, which is known for its heat and distinctive flavor. This sauce is a delightful accompaniment to a variety of dishes including grilled meats, roasted vegetables, and traditional Peruvian dishes like ceviche.

The combination of the rocoto pepper with fresh herbs and tangy ingredients creates a sauce that’s both complex and invigorating, perfect for adding a kick to your meals.

Making rocoto sauce is a straightforward process that involves roasting the ingredients to enhance their flavors before blending them into a smooth, spicy concoction. The key to a great rocoto sauce lies in balancing the heat of the rocoto peppers with the acidity of lime and the sweetness of onions.

Whether you’re a spice enthusiast or just looking to try something new, this sauce will surely elevate your culinary experience.

Ingredients (Serves 4-6)

• 4 rocoto peppers
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 cup of fresh cilantro, chopped
• 1/4 cup of lime juice
• 1/4 cup of olive oil
• Salt to taste
• 1 teaspoon of sugar (optional for balancing)

Cooking Instructions

1. Prepare the Rocoto Peppers: Start by washing the rocoto peppers thoroughly. Cut them in half lengthwise and remove the seeds and membranes to reduce the heat if desired. If you prefer a spicier sauce, you can leave some seeds in.
2. Roast the Ingredients: In a skillet over medium heat, add the halved rocoto peppers, chopped onion, and minced garlic. Roast them for about 5-7 minutes, turning occasionally until the peppers are slightly charred and the onions are translucent. This roasting process helps to deepen the flavors.
3. Combine Ingredients: Once roasted, transfer the mixture to a blender. Add the chopped cilantro, lime juice, olive oil, and a pinch of salt. If you like a slightly sweeter sauce, add the teaspoon of sugar to balance the flavors.
4. Blend Until Smooth: Blend all the ingredients on high speed until you achieve a smooth consistency. If the sauce is too thick, you can add a little water or additional olive oil to reach your desired texture.
5. Taste and Adjust Seasoning: Taste the sauce and adjust the salt and lime juice as needed. If you prefer it spicier, you can blend in more rocoto or even add a dash of hot sauce.
6. Serve or Store: Transfer the rocoto sauce to a serving bowl or an airtight container. If serving immediately, it pairs wonderfully with grilled meats or as a dip. If storing, refrigerate the sauce, and it will keep well for up to a week.

Extra Tips

When preparing rocoto sauce, always wear gloves when handling the rocoto peppers, as their oils can irritate the skin and eyes.

If you find the sauce too spicy, you can mix in some yogurt or sour cream to tone down the heat while adding a creamy texture. This sauce can also be made a day in advance, allowing the flavors to meld beautifully in the refrigerator overnight.

Enjoy experimenting with different ratios of ingredients to find your perfect balance!

Salsa Criolla

Salsa Criolla is a vibrant, tangy sauce that embodies the essence of Peruvian cuisine. Often served as a condiment, this sauce is a delightful blend of fresh vegetables and zesty flavors, making it the perfect accompaniment for grilled meats, roasted potatoes, or even as a topping for sandwiches. Its invigorating taste complements many dishes and adds a burst of color to your plate. The key to a great Salsa Criolla lies in using fresh ingredients and balancing the acidity with the sweetness of the vegetables.

Preparing Salsa Criolla is quick and simple, making it an excellent choice for home cooks looking to add a Peruvian twist to their meals. This sauce can be customized based on personal preferences, with variations including the addition of ingredients like avocado or cilantro for extra flavor. Whether you’re hosting a barbecue or just want to elevate your everyday meals, Salsa Criolla is sure to impress your family and friends with its delicious taste and vibrant presentation.

Ingredients (Serves 4-6):

• 1 medium red onion, thinly sliced
• 1 medium tomato, diced
• 1 medium carrot, grated
• 1-2 jalapeño peppers, thinly sliced (adjust to taste)
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Begin by thinly slicing the red onion, dicing the tomato, and grating the carrot. Confirm that the vegetables are cut uniformly for even mixing and presentation. The red onion provides a sharp, tangy flavor, while the tomato and carrot add sweetness and texture to the salsa.
2. Combine Ingredients: In a large mixing bowl, combine the sliced red onion, diced tomato, grated carrot, and sliced jalapeño peppers. Gently toss the mixture to distribute the vegetables evenly. This step is vital as it allows the various flavors to meld together.
3. Add Lime Juice: Pour in the fresh lime juice over the vegetable mixture. Lime juice not only adds a zesty flavor but also helps to soften the onions and balance the overall taste of the salsa. Stir the mixture again to confirm all ingredients are coated with the lime juice.
4. Season: Add salt and pepper to taste, adjusting the seasoning according to your preference. It’s important to taste the salsa at this stage to confirm that the flavors are balanced and to your liking.
5. Incorporate Cilantro: Finally, fold in the chopped fresh cilantro. This herb adds a fresh, aromatic quality to the salsa. Gently mix everything together to combine the flavors without bruising the vegetables.
6. Chill and Serve: For best results, let the Salsa Criolla sit in the refrigerator for at least 15-30 minutes before serving. This resting time allows the flavors to meld and intensify. Serve chilled as a condiment to your favorite Peruvian dishes or grilled meats.

Extra Tips:

For a unique twist on Salsa Criolla, consider adding diced avocado for creaminess or experimenting with different types of peppers for varying heat levels.

Additionally, if you prefer a milder salsa, soak the sliced onions in cold water for about 10 minutes before mixing; this will reduce their sharpness.

Always use fresh ingredients for the best flavor, and feel free to adjust the lime juice and seasoning to suit your taste preferences!

Ocopa Sauce

Ocopa is a delicious and vibrant Peruvian sauce that’s often served with boiled potatoes, making it a popular dish in the Andean region. The sauce is known for its rich flavors and creamy texture, which comes from a blend of fresh ingredients including herbs, nuts, and spices. It’s commonly enjoyed as an appetizer or side dish, and its unique taste has made it a favorite among both locals and visitors alike.

The key to a great Ocopa sauce lies in the balance of flavors from the fresh herbs such as huacatay, which is a Peruvian black mint, and the heat from the yellow chili peppers. The sauce is typically made with a base of nuts, like peanuts or walnuts, which add creaminess and depth to the dish. When served over boiled potatoes, Ocopa becomes a comforting and satisfying meal that highlights the rich culinary heritage of Peru.

Ingredients (Serves 4-6)

• 4 medium-sized yellow potatoes
• 1 cup fresh huacatay leaves (or substitute with cilantro if unavailable)
• 1/2 cup unsalted peanuts (or walnuts)
• 2-3 yellow chili peppers (aji amarillo), seeds removed
• 1/2 cup crumbled queso fresco (or feta cheese as a substitute)
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 clove garlic
• Salt to taste
• Hard-boiled eggs, for garnish (optional)
• Black olives, for garnish (optional)

Cooking Instructions

1. Boil the Potatoes: Begin by thoroughly washing the yellow potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes until they’re fork-tender, about 20-25 minutes.

Once cooked, drain the potatoes, let them cool slightly, and then peel them. Slice the potatoes into rounds and set aside.

2. Prepare the Sauce: In a blender or food processor, combine the huacatay leaves, peanuts, yellow chili peppers, queso fresco, vegetable oil, water, garlic, and a pinch of salt. Blend the mixture until smooth and creamy.

You may need to adjust the consistency by adding a bit more water or oil, depending on your preference for thickness.

3. Taste and Adjust Seasoning: After blending, taste the sauce and adjust the seasoning if necessary. You can add more salt or a little more yellow chili if you prefer a spicier flavor.

Blend again briefly to incorporate any added ingredients.

4. Serve: To serve, arrange the sliced boiled potatoes on a platter. Generously spoon the Ocopa sauce over the potatoes, making sure to cover them well.

For an extra touch, garnish with slices of hard-boiled eggs and black olives.

5. Enjoy: Serve immediately while warm, and enjoy your delicious Ocopa as a side dish or appetizer.

Extra Tips

When making Ocopa sauce, feel free to experiment with the level of spiciness by adjusting the amount of yellow chili peppers to suit your taste.

If huacatay is hard to find, using cilantro can provide a similar herbaceous flavor, though it will alter the taste slightly. Additionally, you can prepare the sauce in advance and store it in the refrigerator for a couple of days; just give it a good stir before serving.

This dish pairs wonderfully with a fresh salad or crusty bread to soak up the flavorful sauce!

Pesto Verde

Pesto Verde is a vibrant and flavorful sauce that hails from the rich culinary traditions of Peru. This sauce is a delightful blend of fresh herbs, cheese, and nuts, making it a versatile companion for various dishes, including pasta, grilled meats, or even as a spread on crusty bread. Its bright green color and aromatic essence can elevate any meal, providing a burst of freshness that’s both delicious and satisfying.

The combination of basil, cilantro, and other ingredients creates a unique twist that sets Pesto Verde apart from its Italian counterpart. This Peruvian sauce isn’t only easy to prepare but also allows for creative variations depending on your personal taste preferences. Whether you want to add a bit of heat with some chili peppers or incorporate nuts like walnuts or pecans instead of the traditional pine nuts, the options are endless.

This recipe yields enough Pesto Verde to serve 4-6 people, making it perfect for a family gathering or a small dinner party.

Ingredients

• 2 cups fresh basil leaves
• 1 cup fresh cilantro leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup nuts (pine nuts, walnuts, or pecans)
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Prepare the herbs: Rinse the fresh basil and cilantro leaves thoroughly under cold water to remove any dirt or impurities. Pat them dry using a clean kitchen towel or paper towels. This step is essential as it guarantees that your pesto sauce has a fresh and clean taste.
2. Combine the ingredients: In a food processor, add the basil leaves, cilantro, grated Parmesan cheese, nuts, and minced garlic. Pulse the mixture a few times to break down the ingredients into smaller pieces. This will create a well-blended and flavorful base for your Pesto Verde.
3. Add the olive oil: With the food processor running, slowly drizzle in the extra virgin olive oil. This method helps to emulsify the oil with the other ingredients, creating a smooth and creamy sauce. Continue processing until the mixture reaches your desired consistency; it can be chunky or smooth depending on your preference.
4. Season the sauce: Once your pesto has reached the desired consistency, add the lemon juice, salt, and pepper to taste. Pulse the processor a few more times to combine everything evenly. The lemon juice adds a bright note that balances the richness of the cheese and nuts.
5. Taste and adjust: Before serving, taste your Pesto Verde and make any adjustments needed, adding more salt, pepper, or lemon juice as desired. This step guarantees that the flavors are well-balanced and tailored to your liking.
6. Serve or store: Transfer the Pesto Verde to a clean jar or airtight container. You can serve it immediately with your favorite pasta, grilled meats, or as a dip. If not using right away, store it in the refrigerator for up to a week. To prolong its freshness, consider drizzling a thin layer of olive oil on top before sealing.

Extra Tips

When making Pesto Verde, feel free to experiment with different nuts or herbs according to your taste. Additionally, if you find the sauce too thick, you can thin it out with a bit of water or additional olive oil until it reaches your desired consistency.

Keep in mind that pesto can also be frozen in ice cube trays for easy portioning later, making it a convenient option for future meals. Finally, always taste as you go, verifying the flavors are just right!

Chimichurri Sauce

Chimichurri sauce is a vibrant and flavorful condiment that hails from Argentina and is popular in Peru as well. This zesty sauce is primarily made with fresh herbs, garlic, olive oil, vinegar, and spices, making it the perfect accompaniment for grilled meats, roasted vegetables, or even as a dressing for salads. Its fresh and tangy profile elevates any dish it touches, making it a favorite among many food enthusiasts.

Making Chimichurri isn’t only simple but also allows for some flexibility regarding ingredients. You can adjust the herbs and spices according to your taste preference, making it a versatile addition to your culinary repertoire. Whether you’re planning a summer barbecue or a cozy dinner at home, this sauce will bring a burst of flavor to your meal.

Ingredients (Serves 4-6)

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Cooking Instructions

1. Prepare the Herbs: Begin by thoroughly washing the fresh parsley and cilantro. Pat them dry with a paper towel or a clean kitchen cloth to remove excess moisture. Finely chop both herbs and place them in a mixing bowl.
2. Mince the Garlic: Peel the garlic cloves and finely mince them. The garlic will add a robust flavor to the sauce, so ensure it’s chopped finely for better integration into the mixture.
3. Combine Ingredients: In the bowl with the chopped herbs, add the minced garlic, red pepper flakes, salt, and black pepper. Mix the dry ingredients well to ensure the flavors are evenly distributed.
4. Add Liquids: Pour in the olive oil and red wine vinegar into the bowl. Follow this by squeezing in the juice of one lemon. The acidity from the vinegar and lemon juice will balance the richness of the olive oil and enhance the overall taste of the sauce.
5. Mix Together: Use a spoon or spatula to mix all the ingredients together until you achieve a well-combined sauce. The oil should coat the herbs, and the mixture should be vibrant in color.
6. Taste and Adjust: After mixing, taste the sauce. You may want to adjust the seasoning by adding more salt, pepper, or lemon juice according to your preference.
7. Let it Rest: Allow the chimichurri to sit for at least 15-20 minutes at room temperature. This resting period will enable the flavors to meld together, creating a more harmonious sauce.
8. Serve: Once rested, your Chimichurri sauce is ready to be served! Drizzle it over grilled meats, use it as a marinade, or enjoy it with roasted vegetables.

Extra Tips

When making Chimichurri, feel free to customize it by adding other herbs such as oregano or basil for a different flavor profile. The sauce can be stored in an airtight container in the refrigerator for up to a week, and the flavors will continue to develop over time.

For a spicier kick, consider increasing the amount of red pepper flakes or even adding a fresh minced chili. Enjoy experimenting with this delicious sauce!

Tacu Tacu Sauce

Tacu Tacu is a traditional Peruvian dish that combines rice and beans into a delicious, hearty meal. This dish is often served with a flavorful sauce that enhances its taste and brings all the ingredients together. The Tacu Tacu Sauce is a vibrant mixture of spices, vegetables, and herbs that complements the rice and beans, elevating this simple dish to a culinary delight.

Whether you’re serving it as a main course or a side, this sauce is a must-try for anyone looking to explore Peruvian cuisine.

The preparation of Tacu Tacu Sauce is simple yet rewarding. Fresh ingredients such as garlic, onions, and tomatoes create a base for the sauce, while spices like cumin and paprika add depth and warmth. This sauce not only adds flavor but also moisture, making each bite of Tacu Tacu even more enjoyable.

Pair this sauce with your favorite proteins or vegetables for a complete meal that’s both satisfying and nutritious.

Ingredients (for 4-6 servings):

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 1/4 cup chicken or vegetable broth
• 1/4 cup fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Heat the Oil: In a large skillet or saucepan, heat the vegetable oil over medium heat. Allow the oil to warm up for about 1-2 minutes. This is essential as it helps in sautéing the vegetables to bring out their flavors.
2. Sauté the Aromatics: Add the finely chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let the garlic burn, as it can turn bitter.
3. Add the Tomato: Incorporate the diced tomato into the skillet. Stir well and cook for another 3-4 minutes until the tomato softens and releases its juices, creating a flavorful base for the sauce.
4. Season the Mixture: Sprinkle in the ground cumin, paprika, chili powder, salt, and pepper. Mix thoroughly to guarantee that the spices are evenly distributed throughout the vegetable mixture. Allow this to cook for about 2 minutes to enhance the flavors of the spices.
5. Add the Broth: Pour in the chicken or vegetable broth and stir to combine. Increase the heat slightly until the mixture comes to a gentle simmer. Let it simmer for about 5-7 minutes, allowing the sauce to thicken and the flavors to meld together.
6. Taste and Adjust: Taste the sauce and adjust the seasoning if necessary. If you prefer a spicier sauce, you can add more chili powder at this stage.
7. Serve and Garnish: Once the sauce is ready, remove it from heat. Drizzle it over your prepared Tacu Tacu and garnish with freshly chopped cilantro for a burst of color and freshness.

Extra Tips:

When preparing Tacu Tacu Sauce, feel free to get creative with your ingredients. You can add bell peppers, carrots, or even a splash of lime juice for added acidity and brightness.

If you prefer a thicker sauce, let it simmer longer to reduce. Additionally, this sauce can be made ahead of time and stored in the refrigerator for up to three days, making it a convenient option for meal prep.

Enjoy the rich flavors of this Peruvian classic!

Ají De Gallina Sauce

Ají De Gallina is a traditional Peruvian dish that’s beloved for its rich and creamy sauce that beautifully coats shredded chicken. The sauce is made from a blend of aji amarillo peppers, nuts, and cheese, giving it a unique flavor profile that’s both spicy and savory. This dish is often served with rice and boiled potatoes, making it a complete and satisfying meal.

Preparing Ají De Gallina requires some time and attention to detail, but the end result is a comforting and delicious dish that showcases the vibrant flavors of Peruvian cuisine.

The star of the dish is certainly the Ají De Gallina sauce, which combines the heat of aji amarillo peppers with the creaminess of evaporated milk and the nuttiness of walnuts or pecans. Traditionally, this dish is made using leftover chicken, which adds to its practicality, but you can also poach chicken specifically for this recipe.

When served with a side of rice and garnished with olives and hard-boiled eggs, Ají De Gallina becomes a feast for both the eyes and the palate, perfect for family gatherings or special occasions.

Ingredients (Serves 4-6)

• 2 cups shredded cooked chicken
• 1 cup aji amarillo paste
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup evaporated milk
• 1 cup chicken broth
• 1/2 cup walnuts or pecans, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 4 boiled potatoes, for serving
• Cooked white rice, for serving
• Black olives, for garnish
• Hard-boiled eggs, for garnish

Cooking Instructions

1. Prepare the Ingredients: Begin by shredding the cooked chicken into bite-sized pieces and setting it aside. Chop the onion and mince the garlic to make sure they’re ready for cooking. If using whole walnuts or pecans, finely chop them as well.
2. Sauté Aromatics: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until they become translucent, about 5-7 minutes. Then, add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
3. Add Aji Amarillo Paste: Stir in the aji amarillo paste into the skillet with the sautéed onion and garlic. Cook for about 3-4 minutes, allowing the flavors to meld together and the paste to cook down slightly.
4. Combine Chicken and Nuts: Add the shredded chicken and chopped nuts to the skillet. Stir well to combine, making sure that the chicken is fully coated with the aji amarillo mixture.
5. Make the Sauce: Pour in the evaporated milk and chicken broth, stirring to combine all ingredients. Increase the heat slightly and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the sauce to thicken.
6. Finish the Sauce: Once the sauce has thickened, stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove the skillet from heat.
7. Serve the Dish: To serve, place a portion of cooked white rice and boiled potatoes on each plate. Spoon the Ají De Gallina sauce generously over the rice and potatoes. Garnish with black olives and slices of hard-boiled eggs for an authentic touch.

Extra Tips

When preparing Ají De Gallina, feel free to adjust the spiciness by adding more or less aji amarillo paste according to your taste preference. You can also enhance the flavor by incorporating a splash of lime juice just before serving.

For an even creamier texture, consider adding a bit more evaporated milk, and for an added depth of flavor, try using roasted nuts. Finally, remember that this dish tastes even better the next day, as the flavors continue to develop, making it a great option for meal prep or leftovers.

Causa Limeña Sauce

Causa Limeña is a popular Peruvian dish that beautifully showcases the rich flavors of the country’s culinary heritage. This dish is typically made with layers of mashed yellow potatoes, seasoned with lime juice and aji amarillo (yellow chili pepper), and often filled with various ingredients such as chicken, tuna, or avocado.

The Causa Limeña sauce is fundamental for adding a zesty kick and enhancing the overall flavor profile of the dish. It embodies the essence of Peruvian cuisine, combining freshness, spice, and creaminess.

To prepare a delicious Causa Limeña sauce, you’ll want to gather the freshest ingredients and take care to balance the flavors. This sauce not only complements the dish but also serves as a delightful dip for the accompanying components of the meal.

With its vibrant color and tangy taste, the Causa Limeña sauce will surely impress your family and friends, making it a perfect choice for gatherings or special occasions.

Ingredients (Serves 4-6):

• 4 medium yellow potatoes
• 2 tablespoons aji amarillo paste
• 1/4 cup fresh lime juice
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional for garnish)

Cooking Instructions:

1. Prepare the Potatoes: Start by boiling the yellow potatoes in a pot of salted water until they’re tender, approximately 20-25 minutes. Make sure to test their doneness by inserting a fork; it should go through easily. Once cooked, drain the potatoes and let them cool before peeling.
2. Mash the Potatoes: Once the potatoes have cooled down, peel them and place them in a large mixing bowl. Use a potato masher or fork to mash them until smooth. The texture should be creamy without any lumps.
3. Add Aji Amarillo and Lime Juice: Stir in the aji amarillo paste and fresh lime juice into the mashed potatoes. This will give the dish its characteristic flavor. Mix thoroughly until the ingredients are well combined. Season with salt and pepper to taste.
4. Incorporate Mayonnaise and Oil: Gradually add the mayonnaise and vegetable oil into the potato mixture, stirring continuously to create a creamy and cohesive texture. The oil will help achieve the desired consistency, making it easy to spread.
5. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the potato mixture for at least 30 minutes. This chilling process allows the flavors to meld together, enhancing the overall taste of the sauce.
6. Serve: Once chilled, remove the sauce from the refrigerator. It can be served alongside the assembled Causa Limeña or as a dressing for salads and other dishes. Optionally, you can garnish it with chopped cilantro for an extra touch of flavor.

Extra Tips: When preparing Causa Limeña sauce, using high-quality aji amarillo paste is vital, as it provides the authentic Peruvian flavor. You can adjust the spice level by adding more or less paste according to your preference.

Additionally, feel free to experiment with the seasoning; a hint of garlic powder or a dash of paprika can add depth to the sauce. Always taste the sauce before serving, as the flavors can develop further once it’s chilled.