MAIN INGREDIENTS
Aji criollo or salsa de aji is a spicy Peruvian salsa prepared with a combination of yellow aji chili peppers and oil. The sauce is usually pleasantly spicy, but it can also be extremely hot and spicy, so one should be careful when tasting it for the first time.
The sauce is traditionally used as an accompaniment to various meat and fish dishes, but it's also often used as a dip for french fries and tequeños. Although it shares the name with an Ecuadorian sauce, those two differ significantly, both in appearance (Ecuadorian version is green), and in the method of preparation and ingredients used.
MAIN INGREDIENTS
Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time.
Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.
MAIN INGREDIENTS
Salsa de palta is a healthy Peruvian dip made with a combination of ripe avocados, tomatoes, onions, ají amarillo paste, and a splash of Peruvian lime juice. The ingredients are simply mashed together, and the dip is ready for consumption.
Locals say that the secret to a good salsa de palta lies in the usage of perfectly ripe avocados without any dark spots. It is recommended to serve salsa de palta with fried cassava, tequeños, or various meat and fish dishes.
MAIN INGREDIENTS
Salsa a la huancaina is a Peruvian sauce that is traditionally used in the preparation of a famous appetizer called papas a la huancaina. This salsa is made with aji amarillo peppers or aji amarillo paste, onions, garlic, oil, evaporated milk, and queso fresco.
The combination of these ingredients is blended until the sauce develops a smooth and thick texture. If the sauce is too thin, saltine crackers are typically used to thicken it. Salsa Huancaina is often used as a dip for french fries, boiled potatoes, corn, and fried yucca.
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