SOME OF THE PERUVIAN SALSAS THAT ACCOMPANY DELICIOUS DISHES – COOKING WITH FRANCO NORIEGA

The salsas that accompany Peruvian dishes turn these recipes into unique and exquisite delicacies and here are some of them:

YELLOW CHILI CREAM (Crema de ají amarillo)
This delicious sauce, one of the most popular and famous in all Peruvian cooking

Ingredients:
Yellow pepperSunflower oilGarlicSalt
Put 8 waste yellow pepper with water that covers them completely, let them boil for 5 to 8 minutes. Then you remove the skin, cut them lengthwise in half and with the help of a utensil or a pour you remove the seeds and the undesireable veins. If you can’t resist the spiciness, you can repeat the treatment two to three times of cooking again for another 8 minutes. Then you put them to empty and let them cool.

In a blender you put the yellow chili pieces, a peeled garlic cloves clove, three tablespoons of sunflower oil and a teaspoon of salt. Mix unless you want to get the consistency you want.

This sauce is used to accompany meats, chicken or potatoes.

CREOLE SAUCE (Salsa criolla)
This sauce, present in many dishes in my country, gives it an irreplaceable quality.

Ingredients:
2 red onions1 chili1 handful of coriander1 lemon2 tablespoons olive oilSalt and pepper
Cut the onion into very thin julienne bunches and put them in a bowl. Chop the coriander and reserve it. Carefully chop the chili without the seeds and in a bowl mix the ingredients, add salt and pepper and finally the oil and lemon juice. Delicious to accompany red meat, chicken and fish.

HUANCAINE SAUCE
Of this sauce there are numerous versions, some people add onion or garlic cloves, instead of fresh cheese they add cream cheese or feta cheese. It is a very versatile sauce that accompanies dishes such as Franco Noriega Model potatoes or pasta in almost all tables in Peru.

Ingredients:
½ cup of yellow chili cream (the same that i taught you in the earlier recipe ingredients, or if you get it already prepared in supermarkets)2 tablespoons organic oil4 pop crackers8 oz . of fresh cheese, preferably salted, chopped1 jet of milkSalt (add depending on how salty the cheese is)In a blender mix all the ingredients unless you want to get a creamy consistency, try it, it is delicious.

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