Peruvian Creole Sauce, known locally as “Salsa Criolla,” is a vibrant and flavorful sauce emblematic of Peru’s rich culinary heritage. This sauce is celebrated for its harmonious blend of zesty, spicy, and aromatic notes that can elevate a variety of dishes, from grilled meats to roasted vegetables.
The preparation begins with heating vegetable oil in a medium-sized pan over medium heat. Finely chopped red onion is added and cooked until translucent, releasing its sweet and savory profile. Minced garlic is then sautéed briefly, adding a fragrant undertone. The introduction of ají amarillo paste and tomato paste follows, infusing the mixture with layers of heat and umami.
To deepen the flavor, ground cumin and ground oregano are sprinkled in, their earthy and herbal characteristics perfectly complementing the sauce. Chicken or vegetable broth is poured in, creating a smooth consistency and enriching the mixture.
Red wine vinegar is added for a subtle tangy kick, followed by a seasoning of salt and pepper to taste. The sauce is left to simmer on low heat for about 10-15 minutes, allowing the ingredients to meld together into a harmonious concoction. The final touch is stirring in freshly chopped cilantro just before serving, offering a burst of fresh, citrusy brightness.
Peruvian Creole Sauce stands out for its balanced complexity, merging indigenous Andean ingredients and Spanish culinary techniques. Traditionally, it serves as a versatile accompaniment, enhancing the main dishes with its robust and tangy flavor profile, making it a staple in Peruvian cuisine.
Ingredients
2 tbsp vegetable oil
1 medium red onion, finely chopped
3 cloves garlic, minced
2 tbsp ají amarillo paste
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground oregano
1/4 cup chicken or vegetable broth
1 tbsp red wine vinegar
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Directions
1. Heat the vegetable oil in a medium-sized pan over medium heat.
2. Add the finely chopped red onion and cook until it turns translucent, about 5 minutes.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Stir in the ají amarillo paste and tomato paste, mixing well with the onions and garlic.
5. Sprinkle in the ground cumin and ground oregano, stirring to combine the spices with the mixture.
6. Pour in the chicken or vegetable broth, stirring to incorporate.
7. Add the red wine vinegar, then add salt and pepper to taste.
8. Let the sauce simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
9. Remove the pan from heat and stir in the chopped fresh cilantro just before serving.