Peruvian Salsa de Palta

Salsa de Palta

Peruvian Guacamole

Guacamole is Mexican, sure; but as the Peruvian version of this famous avocado dip is so popular in the country and accompanies numerous starters and other dishes it just belongs to the Peruvian Salsa section. Prepared with ripe local avocados, tomato, onion, aji or rocoto paste and a splash of Peruvian lime juice the Peruvian Salsa de Palta makes for an impressive change.

Peruvian Guacamole is a must when serving appetizer like Tequeños or Fried Cassava (Yuca Frita), but often it also accompanies meat and fish dishes, salads, sometimes even empanadas and (party) snacks.

As the Peruvian Guacamole is nearly as quickly prepared as the boring mayonnaise – avocado version mostly eaten around the world, but is so flavorful and a perfect balance between the freshness of the tomato / onion paste and the richness of ripe avocados you should tried out our really simple recipe.

How to make the perfect Peruvian Guacamole?

One secret to a really good Guacamole consists in the usage of the right avocados. Only use perfectly ripe fruits without dark spots. But when are avocados ripe and have developed their full flavor? Just gently press the avocado on top. If it feels soft and gives slightly to your touch, it's good to eat.

As paltas, the Peruvian name for avocados, don't ripe on the tree, you often only get them hard / unripe in supermarkets or on markets. To ripen them just toss the avocados in your fruit basket next to some apples or bananas and they will be perfect in two or three days.

The second secret: first prepare the tomato / onion / chili paste and let it sit for a few minutes until all flavors developed. Only then combine it with the mashed or blended avocado.

LimaEasy's Recipe for Salsa de Palta

Ingredients for Peruvian Salsa de Palta

  • 1 tomato
  • 1/2 onion
  • 1 teaspoon aji amarillo paste
  • 1 key lime
  • 2 ripe avocados
  • fresh cilantro
  • salt and pepper

Preparation of Peruvian Salsa de Palta

First prepare the tomato paste. Cut deseeded tomatoes and onion into small pieces. Place into a blender; add aji amarillo paste, salt, pepper and the juice of half a key lime. Blend for just a few seconds to get a still chunky, but finely diced paste. Set aside for 15 minutes.

Then cut the avocados in half, remove the seed and scoop out the ripe flesh. Mash with a fork until creamy and smooth.

Combine the mashed avocado, the tomato / onion / chili paste and a few chopped cilantro leaves. If necessary adjust seasoning with a little bit more lime juice, salt and pepper.

Even though a freshly prepared guacamole is best, the acidity of the fresh key limes will prevent browning for a while. So no problem in preparing a Peruvian Guacamole an hour or so in advance. Just press cling film on to the surface and refrigerate.

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