Typical Peruvian Salsas - Sauces - Dips

The Colorful Variety of Peruvian Sauces & Dips

Salsas, sauces or dips are an essential part of the Peruvian cuisine and a must on every table. A Peruvian menu without at least three or four different salsas is incomplete. Peruvians love their salsas and use them literally on any food. Peruvian sauces intensify or vary the unique flavors of local dishes. Nearly all salsas contain typical Peruvian ingredients like aji (chili pepper), Peruvian lime juice and local herbs making them really distinct. Just be a little bit cautious when trying a special sauce for the first time: it might be pleasantly spicy or could be incredibly hot.

Salsa Criolla - Onion-Chili Relish

Salsa Criolla probably is the most important and most popular side dish / salsa in Peru. Prepared with red onions, aji amarillo, the juice of Peruvian limes and some freshly chopped coriander or parsley, Salsa Criolla accompanies numerous typical local dishes and just has to be on the table when enjoying a great Peruvian menu.

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Salsa de Aji - Aji Criollo - Yellow Chili Sauce

Like Salsa Criolla, the hot and spicy Salsa de Aji is an absolute must on every table. Prepared with Peruvian yellow chili and oil, this sauce can be either pleasantly spicy with a moderate heat or extremely hot, so be careful when trying. Salsa de Aji accompanies especially Peruvian meat and fish dishes, but is great as dip for tequeños, French fries, chips and many more.

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Salsa Huancaina

Salsa Huancaina is traditionally used to prepare "Papas a la Huancaina", a famous Peruvian starter. The creamy, spicy, but mild sauce is made of fresh white cheese (queso fresco), aji amarillo (Peruvian yellow chili), milk, oil, onions and Peruvian lime juice. Because Salsa Huancaina is a very versatile sauce that goes with many flavors today it's often used in other combinations as well. As dip it's great for boiled potatoes, French fries, raw and fried vegetables, tequeños and corn. It's served as sauce for pasta and accompanies meat dishes. Delicious!

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Mayonesa - Mayonnaise

Peruvian Mayonnaise might be prepared the same way as back home. But especially the use of fresh Peruvian lime juice gives the mayonesa peruana a very special flavor. Peruvians love their mayonnaise. But as they also love it hot and spicy, you find Mayonesa de Aji (chili mayonnaise) or Mayonesa de Rocoto (hot pepper mayonnaise).

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Salsa Ocopa

Originated in southern Peru in the Arequipa province, Salsa Ocopa is similar in texture to Salsa Huancaina and traditionally as well served with boiled potatoes. But its flavor is very different. Main ingredient of Salsa Ocopa is the herb Huacatay (Peruvian black mint) which gives the sauce a really unique delicious taste. Other ingredients include fresh white cheese (queso fresco), onions, aji amarillo (Peruvian yellow chili) and milk. Ocopa sauce is ideal to accompany meat dishes, potatoes, pastas and fried foods like tequeños, fried yucca or others.

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Salsa de Rocoto - Hot Pepper Sauce

Salsa de Rocoto is probably one of the most popular Peruvian sauces. This powerful hot sauce is used by Peruvians on virtually any food and an essential dip on every table. There are numerous variations of Salsa de Rocoto from medium hot to extremely hot. So be careful when trying it the first time. Main ingredient of the hot sauce are of course rocoto peppers blended with oil, Peruvian lime juice and sometimes also milk, coriander or parsley.

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Salsa Verde de Cilantro - Green Coriander Sauce

In Peru you find numerous variations of the classical Green Sauce. Main ingredient surely is coriander which is blended with oil, Peruvian lime juice, onions, chili peppers and garlic. To make the sauce creamier often mayonnaise or even iceberg lettuce is added. Salsa Verde goes well with meat, fish, chicken and rice dishes, but is great also just with fresh French bread.

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