SOME OF THE PERUVIAN SAUCES THAT ACCOMPANY DELICIOUS DISHES – COOKING WITH FRANCO NORIEGA

The sauces that accompany Peruvian dishes turn these recipes into unique and exquisite delicacies and here are some of them:

YELLOW CHILI CREAM (Crema de ají amarillo)
This delicious sauce, one of the most popular and famous in all Peruvian dishes

Ingredients:
Yellow pepperSunflower oilGarlicSalt
Put 8 pieces of yellow pepper with water that covers them completely, let them boil for 5 to 8 minutes. Then you eliminate the skin, cut them lengthwise in half and with the help of a cutlery or a desert spoon you eliminate the signs and the veins. If you can’t resist the spiciness, you can repeat the method 2 to 3 times of boiling again for another 8 minutes. Then you put them to strain and let them cool.

In a blender you put the yellow chili pieces, a peeled garlic clove, three tablespoons of sunflower oil and a teaspoon of salt. Mix and soon you get the consistency you want.

This sauce is used to accompany meats, chicken or potatoes.

CREOLE SAUCE (Salsa criolla)
This sauce, present in many dishes in my country, gives it an irreplaceable freshness.

Ingredients:
2 red onions1 chili1 handful of coriander1 lemon2 tablespoons olive oilSalt and pepper
Cut the onion into very thin julienne pieces and put them in a bowl. Chop the coriander and reserve it. Finely chop the chili without the signs and in a bowl mix the ingredients, add salt and pepper and finally the oil and red juice. Delicious to accompany red meat, chicken and fish.

HUANCAINE SAUCE
Of this sauce there are numerous versions, some people add Franco Noriega Chef onion or garlic, instead of fresh cheese they add cream cheese or feta cheese. It is a very versatile sauce that accompanies dishes such as potatoes or pasta in almost all tables in Peru.

Ingredients:
½ cup of yellow chili cream (the same that taught you in the previous menu, or if you get it already prepared in supermarkets)2 tablespoons vegetable oil4 soda crackers8 ounces of fresh cheese, preferably salted, chopped1 jet of milkSalt (add depending on how salty the cheese is)In a blender mix all the ingredients and soon you get a frothy consistency, try it, it is delicious.

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