Anyone who isn't familiar with these three South American sauces needs to check them out immediately! They're among the best in the world! Whether you make them spicy or skip the chili, you'll never want to grill without these sauces again.
* You can buy annatto seeds for the oil here: https://geni.us/ImlR0NQ
* You can order Huacatay paste here: https://geni.us/j5q8pe6
- You can order Aji Amarillo here: https://www.latinando.de/de/613/aji-amarillo-gelbe-chilischotten-aus-peru-500g
* Or you can order Aji Amarillo as a paste here: https://geni.us/lHRk4
Ingredients for the Aji de Huacatay sauce:
- 6 Aji Amarillo chilies (links to order below)
- 2 cloves of garlic
- Half a red onion
- tbsp mustard
- Level tablespoon of oregano
- tsp Huacatay paste or small handful of fresh leaves (bottom left)
- Half a cup of condensed milk
- 4 to 6 tablespoons of neutral-tasting oil
- Level tablespoons of salt
- Half a level tablespoon of pepper
- 3 to 4 crackers
Ingredients for the peanut sauce:
- 160 g roasted peanuts
- 400 ml milk
- 3 to 4 spring onions
- 2 tbsp annato oil (links for annato seeds below)
- 2 cloves of garlic
- Salt and pepper to taste
- Half a teaspoon of cumin
- Red chilies (optional)
- tbsp coriander (optional)
Ingredients for the "Chancho en Piedra" sauce
- 2 large ripe tomatoes
- 2 to 3 cloves of garlic
- 1 to 2 chilies without cores
- About 1 tablespoon of coarse salt
- About 2 tablespoons of neutral-tasting oil
00:00 Top 3 South American hot sauces
00:14 Make your own Aji de Huacatay
02:47 Make your own Ecuadorian peanut sauce
04:36 Make the best Chilean sauce yourself - Chancho en Piedra
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