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Peruvian Pepper Sauce Recipes

Roguejim

Roguejim

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Roguejim said:
Well, since Dr. Nigel Carter lured me into ordering those seeds direct from Peru, I thought I'd better do some internet sleuthing for Peruvian pepper sauce recipes.  Here's a couple for your consideration.  Maybe you have something better??  Thanks again, Dr. Carter!
 
http://www.seriouseats.com/2010/03/peruvian-aji-amarillo-green-sauce-recipe-pio-pio-restaurant-nyc.html
 
http://culinaryartsabroad.blogspot.com/2012/05/aji-amarillo-peruvian-hot-sauce.html#.UujQ8bSIbIU
 
Thanks for these recipes  :party:   --   I think I'm going to pull some Birgit Locotos out of the freezer and try these out..  
 
Click to expand...
 
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When one of our members who is a Brew Master went to work at a Brew Pub that serves Peruvian inspired cuisine I designed 3 sauces for him. Did a lot a research of Peruvian ingredients, I like to go a little bit outside the box with some of my sauces, to find my influences for the sauces. If you want to develop a Peruvian Influenced sauce then:
 
1. You have to include the Peruvian Trinity of Red Onion, Aji Amarillo Peppers and Garlic.
 
2. There are a lot of peppers indigenous to Peru that will give you good heat. I especially liked the Rocoto.
 
3. There are a lot of interesting fruits that can be used. One of the sauces I developed included a Peruvian fruit called Lucuma and Ground Cherries combined with the national drink, Pesco, a kind of Brandy.
 
Do some reading on the Cuisine of Peru looking especially at what ingredients are used in their cooking, not just the ones used over and over, to get some ideas for your sauce. When you have an idea then post up your findings and your sauce so we can all be inspired by it.
 
Cheers,
RM
 
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I`ve dabbled a bit in Peruvian cuisine and we even have a Peruvian Restaurant about 10 miles away. 
 
Lucuma is a very hard to find thing in the USA (in my experience), but it is very similar to Canistel and Mamey sapote which are available through Latin American groceries. They are all members of the genus Pouteria. I love ground cherries, also called Cape gooseberries in Europe. Closely related to Mexican Tomatillos, so if you grow Tomatillos, don`t pick them green, but let them ripen to yellow and they can be substituted. They are both member of the genus Physalis. 
 
You must have Aji amarillo. These are frozen ones direct from Peru, along with some of my Aji lemon.
 

 
Rocotos are also used a lot and often used for Chile rellenos, or el rocoto relleno y cocinó para el diablo. They are thought of as very hot in Peru.
Pisco is just wonderful stuff. It`s made in a similar way to Grappa in Italy.
 
Pisco sours are one of the best drinks I`ve ever had, but watch out, they are VERY potent, but don`t seem it. Here`s one my Wife, Jill, made. The froth is from putting egg whites in the cocktail and then blending it. 
 

 


You will also need some Huacatay, or Peruvian black mint,
 
http://southamericanfood.about.com/od/glossaryofterms/g/Huacatay-Peruvian-Black-Mint.htm
 
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               After visiting Peru I remembered.......
12210784216_d215ecdba6.jpg
and   
12210613294_b2f39b1c0c.jpg

 
 
         Later, I was introduced to Pisco Sours in Santiago, Chile 
         ....  and couldn't remember anything after that !
 
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Anticuchos is one of my favorites and is very easy to make,

 
http://perudelights.com/anticuchos-cows-heart-kebabs-flavor-on-a-stick/
 
 
Do you use the paste for the anticuchos?
 
If you mean the Aji paste (amarillo, panca or rocoto are available here), then no. They use dried Aji panca in the marinade.
 
In this one you just marinate the chunks of heart, then BBQ them for a very short time while basting. If you cook too long they will be like shoe leather, so they are cooked for a VERY short time. 
 
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Nigel said:
Anticuchos is one of my favorites and is very easy to make,

 
http://perudelights.com/anticuchos-cows-heart-kebabs-flavor-on-a-stick/
 
 
Do you use the paste for the anticuchos?
 
If you mean the Aji paste (amarillo, panca or rocoto are available here), then no. They use dried Aji panca in the marinade.
 
In this one you just marinate the chunks of heart, then BBQ them for a very short time while basting. If you cook too long they will be like shoe leather, so they are cooked for a VERY short time. 
Click to expand...
 
From the recipe for anticuchos:
 
Ingredients
  • 1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
  • Marinade:
  • ½cup ají panca paste
  • 1tablespoon garlic, finely chopped
  • ¼ cup red wine vinegar
  • 1tablespoon dried oregano
  • ½ cup vegetable oil
  • Salt
  • 1 teaspoon cumin
  • Sides:
  • 2 Russet potatoes, boiled, peeled, and cut in thick slices
  • 2 Peruvian giant kernel corns, boiled, and cut in thick slices
  • To serve:
  • Aji amarillo paste mixed with chopped scallions and salt
 
Nigel, are you saying dried ajis are used to make the paste for the marinade?  I'm not following you. 
 
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hey Nigel, I was able to get some Lucuma powder, made in Peru, off of ebay along with some dried Ground Cherries, I re-hydrated the Ground Cherries in Pisco when I made the sauce. Of course a few of the re-hydrated cherries were enjoyed prior to making the sauce. I had to make sure that they were re-hydrated enough ;)
 
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Sorry, Jim.
 
Yes, dried Aji panca is used to make the paste. When I`ve made this in the past I`ve used dried flakes of Aji panca, rehydrated in hot water. 
 
The Aji amarillo paste is used to make a dip for the skewers of meat.

RocketMan said:
hey Nigel, I was able to get some Lucuma powder, made in Peru, off of ebay along with some dried Ground Cherries, I re-hydrated the Ground Cherries in Pisco when I made the sauce. Of course a few of the re-hydrated cherries were enjoyed prior to making the sauce. I had to make sure that they were re-hydrated enough ;)
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Thanks, that`s good to know! I`ve grown many kinds of Physalis and in England Physalis peruviana is often available in the supermarkets labelled "Cape Gooseberry" They are delicious, as you say! Rehydrated in Pisco??? That has to be spectacular!!!
 
I`ll have to have a look for Lucuma powder, should be interesting stuff. 
 
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