Showing posts with label Sauces. Show all posts
Showing posts with label Sauces. Show all posts

May 22, 2018

Crema de rocoto (rocoto hot sauce)

Ingredients:

  • 4 tablespoons of rocoto paste. You can use more rocoto paste if you want it spicier or replace the paste with two seeded rocotos.
  • 2 medium size onions in slices
  • 8 garlic cloves in slices
  • 6 tablespoons of oil
  • 1 teaspoon of huacatay paste (you can prepare this sauce without huacatay if you are unable to find it)
  • 1 teaspoon of salt
Preparation:

Add two tablespoons of oil to a pan over medium heat and saute onion, garlic, huacatay and salt until onion is light brown. Add the rocoto paste and saute for one more minute.

After the ingredients have cooled than a little pour them into a blender, add the remaining oil and blend until you get an homogenous cream. Add more oil and salt if needed.

Mar 10, 2018

Salsa de Aji y Cebolla China (hot peppers and green onions sauce)

This is a mild hot sauce that blends very well with pollo a la brasa (rotisserie chicken) and fries.

Ingredients:

  • 1 cup of aji amarillo paste (Peruvian yellow chili paste). You could also use rocoto paste if you want it more spicy or it could be replaced with 8 seeded jalapeno peppers.
  • 1 bunch of green onions chopped into 1 cm. (approximately 1/2 inch) pieces
  • 1 teaspoon of salt
  • 1 or 2 tablespoons of vegetable oil

Preparation:

Put the paste, chopped green onions, oil and salt a small bowl and mix.

If you are using jalapeno peppers cut them in slices and put them in a blender. Add the oil and salt and puree until smooth. Transfer the puree to a small bowl. Add the green onions and mix.