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.

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

Miguel’s Peruvian Ají Sauce

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I grow a lot of Peruvian ají chiles in my garden every year, and I 
always put aside a large bag of them to take to Miguel, our computer 
wizard friend from Peru. On my second or third trip to Miguel's (it was 
a bumper harvest of chiles), he was having a late lunch with this ají 
sauce over his rice.

Ingredients

1/2 cup olive oil
4 or more fresh ají chiles, seeds and stems removed, minced, or 
substitute jalapeños
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice

Instructions

Heat the oil in a small skillet, and when it's hot, add the chiles and 
the garlic, lower the heat, and stir constantly to avoid burning the 
garlic. Add the remaining ingredients and stir. Simmer for ten minutes 
and then serve warm over rice or pasta.

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.

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.