36 Best Rated
Dishes with Salsa

Aji criollo or salsa de aji is a spicy Peruvian salsa prepared with a combination of yellow aji chili peppers and oil. The sauce is usually pleasantly spicy, but it can also be extremely hot and spicy, so one should be careful when tasting it for the first time. The sauce is traditionally used as an accompaniment to various meat and fish dishes, but it's also often used as a dip for french fries and tequeños. Although it shares the name with an Ecuadorian sauce, those two differ significantly, both in appearance (Ecuadorian version is green), and in the method of preparation and ingredients used. Expand

Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time. Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.Expand

Salsa a la huancaina is a Peruvian sauce that is traditionally used in the preparation of a famous appetizer called papas a la huancaina. This salsa is made with aji amarillo peppers or aji amarillo paste, onions, garlic, oil, evaporated milk, and queso fresco. The combination of these ingredients is blended until the sauce develops a smooth and thick texture. If the sauce is too thin, saltine crackers are typically used to thicken it. Salsa Huancaina is often used as a dip for french fries, boiled potatoes, corn, and fried yucca.Expand

Salsa de palta is a healthy Peruvian dip made with a combination of ripe avocados, tomatoes, onions, ají amarillo paste, and a splash of Peruvian lime juice. The ingredients are simply mashed together, and the dip is ready for consumption. Locals say that the secret to a good salsa de palta lies in the usage of perfectly ripe avocados without any dark spots. It is recommended to serve salsa de palta with fried cassava, tequeños, or various meat and fish dishes.Expand

Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring tomatoes, corn, rocoto peppers, onions, lime juice, olive oil, and parsley. Choritos a la chalaca is traditionally served as an appetizer with a glass of cold beer on the side.Expand

Chancho en piedra is a Chilean salsa that is essentially a variation of pebre salsa with more sauce-like consistency. Apart from the tomatoes, it contains garlic, chili peppers, onions, olive oil, salt, pepper, and parsley or coriander. It is recommended to serve it with bread, sopapillas, or empanadas. The name chancho en piedra means pig on a stone or pig on a rock, referring to the preparation of this salsa in a stone mortar and pestle.Expand

Aji verde is a Peruvian sauce made with a combination of cilantro, oil, queso fresco, lime juice, garlic, onions, and chili peppers. In order to make aji verde a bit creamier, mayonnaise is added into the sauce. It is recommended to serve this sauce with a variety of fish, meat, and rice dishes, but it also goes well with freshly baked bread.Expand

Salsa verde enchiladas is a Mexican dish prepared by covering enchiladas with green salsa. The enchiladas are traditionally filled with shredded chicken, and the salsa is made with small green tomatillos, chili peppers, coriander, parsley, onions, garlic, and oregano. Once filled with chicken, the enchiladas are covered with salsa verde, and the dish is typically topped with shredded cheese, onions, and coriander. Some cooks like to add sour cream as an additional topping, as it balances the sharp acidity of the green salsa.Expand

Salsa verde is a traditional salsa that's made with a combination of tomatillos, garlic, cilantro, chili peppers, onions, and sea salt. There are three versions of salsa verde - the tomatillos in each are used raw, roasted, or stewed. If the tomatillos are roasted, they are usually mashed into a paste in a molcajete – a traditional mortar and pestle. The resulting salsa can be thin or thick, depending on personal preferences, but it is important that the tomatillos remain the star of the dish. This tasty salsa can be served as an accompaniment to various meat and fish dishes, enchiladas, tacos, and tostadas.Expand

Often referred to as Chilean salsa and being the most popular condiment in the country, the versatile pebre is a staple in Chile. It is created with a combination of spicy and crunchy ingredients, with the addition of fragrant fresh herbs doused in a sour vinegar coating. Most common elements in pebre are garlic, traditional spicy aji peppers, cilantro, onions, vinegar or lemon juice, olive oil, and occasionally tomatoes. All of the ingredients are chopped, thoroughly mixed, and shortly rested, allowing the flavors to blend. Pebre is best served freshly prepared, but can be kept in the fridge for a short period. The main characteristic of pebre is that no variation is like the other. Each restaurant or Chilean household has their unique and favorite version in which the ingredients are often swapped, and proportions may vary. Depending on the choice of ingredients and amounts used, its texture can range from chunky and texturally diverse to the more sauce-like, liquid versions. Chilean tradition suggests that pebre can be served with almost anything. Whether complementing meat, scrambled egg, grilled chorizo, plain vegetable dishes, or served as a dip for empanadas, sopaipillas, and bread rolls, it is an omnipresent accompaniment during any Chilean meal.Expand