Chimichurri (Hot Vinegar-Parsley Sauce)

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There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because 
cooks tend to add them or not, according to taste. This sauce is served 
with broiled, roasted, or grilled meat and poultry.

Ingredients

1/4 cup olive oil
1 cup red wine vinegar
2 tablespoons ají chile powder, or substitute New Mexican red chile powder
4 cloves garlic, minced
1 teaspoon crushed black peppercorns
1 teaspoon dried oregano
1 bay leaf, crushed
1/4 cup minced parsley (or substitute Italian parsley)
Salt to taste

Instructions

Combine the olive oil and vinegar in a bowl and whip with a whisk. Stir 
in the remaining ingredients, mix thoroughly, and allow to sit for 2 
hours to blend the flavors.

Ocopa Sauce Arequepa-Style

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From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin 
America, comes this unusual, delicious sauce that is traditionally 
served over boiled and sliced potatoes that are garnished with lettuce, 
olives, and hardboiled egg slices. Try it over fried fish as well.

Ingredients

8 dried yellow ají chiles, seeds and stems removed, soaked in water to 
soften and pureed, or substitute 6 New Mexican red chiles
3 saltine-type crackers, crushed
1/4 cup walnuts, ground in a spice mill
1/2 cup grated Monterey Jack cheese
1/4 cup vegetable oil
1/4 cup crushed onion
1 clove garlic, mashed
2 hard-boiled eggs, minced
12 cooked shrimps, peeled and mashed
Milk
Salt and pepper to taste

Instructions

In a large bowl, combine the chiles, crackers, walnuts, cheese, 
vegetable oil, onion, garlic, eggs, and shrimps and mix well to make a 
thick paste. Drizzle in the milk as needed and, using a potato masher, 
transform the paste into a thick sauce. Add salt and pepper to taste.
Yield: About 2 1/2 cups

Salsa Criolla (Creole Barbecue Sauce)

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There are many variations on this Creole sauce from Argentina, but this 
is my favorite. It is served with grilled, roasted, or barbecued meats, 
especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both 
seeded and minced.

Ingredients

2 tablespoons ají chile powder or substitute New Mexican red chile powder
2 teaspoons dry mustard
1/3 cup red wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
2 onions, minced
3 ripe tomatoes, chopped fine
2 tablespoons minced Italian parsley
Salt to taste

Instructions

Combine the chile powder and the mustard with a little vinegar to make a 
paste. Add the rest of the vinegar and the olive oil and beat with a 
whisk. Add the remaining ingredients, stir well, and allow to sit for 2 
hours to blend the flavors.

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.

Salsa de Mani (Hot and Spicy Peanut Sauce)

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This is a commonly made sauce served over potatoes in Ecuador. The 
amount of chile in the recipe can be adjusted to be mild or wild, 
however you wish. This side dish would add also spice to any meat or 
seafood dish for a truly exotic dinner.

Ingredients

1/2 cup peanuts
1/4 cup cream
1/4 cup milk
1/3 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons ají chile powder, or substitute piquin or cayenne
1 small onion, peeled and quartered
1/2 cup grated goat or feta cheese, crumbled

Instructions

Place all of the ingredients in a blender or food processor and blend at 
high speed for a few seconds, or until smooth. Place in a pan and heat 
over low heat for five minutes, stirring constantly. Do not boil the 
sauce. Serve the sauce over hot cooked potatoes.