Guasacaca (Barbecue Sauce from Venezuela)

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This is by far the most unusual barbecue sauce in Latin America. Because 
it contains fresh avocados, it must be used immediately and cannot be 
stored. Use it to marinate and/or baste grilled or barbecued shrimp, 
beef slices, or chicken.

Ingredients

1 cup minced onion
2 cloves garlic, minced
1 habanero chile, seeds and stem removed, minced, or substitute 2 jalapeños
1 large ripe avocado, peeled and pit removed
2 cups peeled and chopped ripe tomatoes
1 cup olive oil
1/4 cup red wine vinegar or substitute lime juice
1 teaspoon prepared mustard
2 tablespoons minced parsley (Italian preferred)
Salt to taste

Instructions

With a mortar and pestle, mash the onion, garlic, chile, avocado, and 
tomatoes into a paste (this may need to be done in batches). Add the 
remaining ingredients and blend well with a fork.

Salsa de Ají (Ecuadorean Fresh Chile Sauce)

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This is a basic but classic Latin American salsa recipe collected in 
Ecuador. Although this recipe calls for the use of an electric blender, 
one can follow the traditional method of using a mortar and pestle. 
Ecuadorians are very fond of putting beans in their salsa. The most 
popular beans are the lupini, which are large white beans about the size 
of lima beans. Just add the cooked beans directly to the salsa. Use this 
salsa as a dip for chips or as a topping for grilled meats.

Ingredients

2 large tomatoes, seeds removed, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh cilantro
4 large, fresh ají chiles, seeds and stems removed, chopped or 
substitute yellow wax hot or jalapeño
1/2 cup water
Salt to taste

Instructions

Combine the tomatoes, onion, and cilantro in a bowl.
Place the chiles, water, and 3 tablespoons of the tomato and onion 
mixture in a blender or processor and puree until smooth.
Add the chile puree to the remaining tomato mixture and mix well. Salt 
to taste.

Salsa Picante de Peru (Peruvian Hot Salsa)

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This recipe is traditionally served with anticuchos (grilled beef heart) 
and corn on the cob, but it's a great accompaniment for any grilled meat.

Ingredients

3 fresh ají chiles, seeds and stems removed, minced, or substitute red 
serranos or jalapeños
1/2 medium onion, minced
2 green onions, minced including the greens
4 cloves garlic, peeled and crushed
2 tablespoons vegetable oil
2 tablespoons wine vinegar

Instructions

Combine all ingredients in a bowl and let sit for at least an hour to 
blend the flavors.

Pebre (Chilean Hot Salsa)

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Here is the classic hot sauce of Chile, one that is served with grilled 
or roasted meats. The type of chiles used varies considerably, depending 
on availability and the cook's preference.

Ingredients

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/3 cup water
3 fresh yellow or red rocoto chiles, seeds and stems removed, minced, or 
substitute 3 jalapeños or 1 habanero
2 cloves garlic, minced
1/2 cup minced onion
1/2 cup minced cilantro
1 teaspoon minced fresh oregano
Salt to taste

Instructions

Combine the olive oil, vinegar, and water in a bowl and beat with a 
whisk. Add the remaining ingredients, mix well, and let stand for 2 
hours to blend the flavors.