Latin-American on Kvalifood

Bolivian Llajwa

Wed, 04 Feb 2026 22:11:12 +0100

Bolivian Llajwa - kvalifood.com

Llajwa is the simplest South American hot sauce – just tomato, hot peppers, and cilantro pulsed to a chunky consistency. No vinegar, oil, or citrus. Serve immediately and use within a day or two.

It is the standard table condiment in Bolivia, served alongside nearly every meal – grilled meats, soups, empanadas, and rice dishes.

Makes ca. 120 ml (4 servings)

Ingredients

1 large tomato (ca. 200 g), halved
1-2 fresh locoto peppers, or substitute: 2 jalapenos or 1 habanero
1 small handful fresh cilantro leaves (ca. 10 g)
salt, to taste

1 large tomato (ca. 7 oz), halved
1-2 fresh locoto peppers, or substitute: 2 jalapenos or 1 habanero
1 small handful fresh cilantro leaves (ca. 2 tsp)
salt, to taste

Directions

Remove jalapeno seeds if desired for less heat.
Pulse tomato, peppers, and cilantro in a food processor to a chunky consistency. Do not puree smooth.
Season with salt. Serve immediately. Best used within a day or two.

Notes

The simplest of the South American hot sauces. No vinegar, oil, or citrus.

Colombian Aji Picante

Wed, 04 Feb 2026 22:11:12 +0100

Colombian Aji Picante - kvalifood.com

Colombian aji picante is a fresh, vinegar-based hot pepper table sauce. Hand-mincing the ingredients is more traditional than blending, giving a chunky texture with distinct pieces of tomato, scallion, and cilantro.

Serve it alongside empanadas, bandeja paisa, arepas, soups, rice, and beans. It is a standard table condiment in Colombian households and restaurants.

Makes ca. 1.5 cups

Ingredients

120 ml white vinegar
1 fresh bird’s eye chili (or small habanero), seeds removed
1 small tomato (ca. 80 g), finely diced, seeds removed
3 tbsp finely chopped scallions (green and white parts)
3 tbsp finely chopped fresh cilantro leaves
2 tbsp fresh lime juice
1 tbsp vegetable oil
1/4 tsp salt

4 fl oz white vinegar
1 fresh bird’s eye chili (or small habanero), seeds removed
1 small tomato (ca. 3 oz), finely diced, seeds removed
3 tbsp finely chopped scallions (green and white parts)
3 tbsp finely chopped fresh cilantro leaves
2 tbsp fresh lime juice
1 tbsp vegetable oil
1/4 tsp salt

Directions

Mince the chili very finely. Place in a bowl with the vinegar, let sit 5 minutes.
Dice the tomato finely, removing seeds. Chop scallions and cilantro.
Combine tomato, scallions, cilantro, lime juice, oil, and salt. Pour in the vinegar-chili mixture. Stir.
Transfer to a jar. Refrigerate a few hours before serving. Keeps 5 days.

Notes

Hand-mincing is more traditional than blending.

Ecuadorian Aji Criollo

Wed, 04 Feb 2026 22:11:12 +0100

Ecuadorian Aji Criollo - kvalifood.com

Ecuadorian aji criollo is a pungent, chili-forward sauce with no vinegar or oil. Cilantro, garlic, and hot peppers are blended with water and lime juice for a bright, sharp condiment.

Serve it alongside llapingachos, empanadas, hornado, grilled meats, or any Ecuadorian rice and bean dish.

Makes ca. 1 cup

Ingredients

4 fresh hot peppers (aji or serrano), stemmed
1/2 bunch fresh cilantro, stems and leaves (ca. 30 g)
120 ml water
3 garlic cloves (ca. 15 g), peeled
1/2 lime, juiced (ca. 20 ml)
3 tbsp finely chopped white onion (or scallion whites)
salt, to taste

4 fresh hot peppers (aji or serrano), stemmed
1/2 bunch fresh cilantro, stems and leaves (ca. 1 oz)
4 fl oz water
3 garlic cloves (ca. ½ oz), peeled
1/2 lime, juiced (ca. 1½ tbsp)
3 tbsp finely chopped white onion (or scallion whites)
salt, to taste

Directions

Blend peppers, cilantro, water, garlic, and lime juice until smooth.
Stir in chopped onion. Season with salt. Best used the same day.

Notes

A pungent, chili-forward sauce with no vinegar or oil.

Peruvian Aji Amarillo Sauce

Wed, 04 Feb 2026 22:11:12 +0100

Peruvian Aji Amarillo Sauce - kvalifood.com

A modern mayo-based aji amarillo sauce, the kind served alongside pollo a la brasa in Peruvian restaurants. Huacatay paste adds authentic flavor if you can find it.

Makes ca. 180 ml (6 servings)

Ingredients

120 ml mayonnaise
2 tbsp aji amarillo paste (from jar)
1 tbsp fresh lime juice
1 garlic clove (ca. 5 g), peeled
1 tsp huacatay paste (optional)
salt, to taste
black pepper, to taste

4 fl oz mayonnaise
2 tbsp aji amarillo paste (from jar)
1 tbsp fresh lime juice
1 garlic clove (ca. 1 tsp), peeled
1 tsp huacatay paste (optional)
salt, to taste
black pepper, to taste

Directions

Blend mayonnaise, aji amarillo paste, lime juice, garlic, and huacatay (if using) until smooth.
Season with salt and pepper. Refrigerate. Keeps up to 1 week.

Notes

Huacatay adds authentic flavor.
The modern restaurant style for pollo a la brasa.

Cooked Mojo Criollo (Condiment)

Wed, 02 Apr 2025 18:48:33 +0100

Cooked Mojo Criollo (Condiment) - kvalifood.com

The cooked version of Cuban mojo criollo – onions softened in olive oil, garlic paste stirred in, sour orange juice added off heat. Serve it warm over yuca, roasted pork, or grilled fish.

Makes ca. 475 ml

Ingredients

237 ml sour orange juice
237 ml extra-virgin olive oil
1 large onion (ca. 150 g), thinly sliced
6 garlic cloves (ca. 30 g), smashed
1 1/2 tsp fine sea salt
2 bay leaves
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

1 cup sour orange juice
1 cup extra-virgin olive oil
1 large onion (ca. 5½ oz), thinly sliced
6 garlic cloves (ca. 1 oz), smashed
1 1/2 tsp fine sea salt
2 bay leaves
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Directions

Pound garlic with salt in a mortar to a rough paste.
Cook olive oil, onion, bay leaves, and half the salt in a pan over medium-low heat for 15-20 minutes until onions are soft.
Add garlic paste. Cook 1-2 minutes.
Remove from heat. Stir in sour orange juice.
Remove bay leaves. Sprinkle with parsley if using.
Serve warm over yuca, roasted pork, or grilled fish. Keeps 2 weeks refrigerated.

Notes

Sour orange is the authentic citrus. Common substitute: equal parts orange and lime juice.
No sugar, no vinegar, no tomato – those are not part of authentic mojo.

Raw Mojo Criollo (Marinade)

Wed, 02 Apr 2025 18:48:33 +0100

Raw Mojo Criollo (Marinade) - kvalifood.com

The raw version of Cuban mojo criollo – a sour orange, garlic, and olive oil marinade. Pound the garlic with salt in a mortar for the most traditional result. Use it for 4-24 hours on pork, chicken, or yuca before cooking.

Makes ca. 350 ml

Ingredients

237 ml sour orange juice, or substitute: 120 ml orange juice + 120 ml lime juice
8 garlic cloves (ca. 40 g), peeled
1 1/2 tsp fine sea salt
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
80 ml extra-virgin olive oil

1 cup sour orange juice, or substitute: 4 fl oz orange juice + 4 fl oz lime juice
8 garlic cloves (ca. 1½ oz), peeled
1 1/2 tsp fine sea salt
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2¾ fl oz extra-virgin olive oil

Directions

Pound garlic with salt in a mortar until you have a rough paste. Add oregano, cumin, and pepper, grind briefly.
Transfer to a bowl. Whisk in sour orange juice and olive oil.
Use immediately as a marinade (4-24 hours refrigerated), or store in an airtight jar up to 3 weeks.

Notes

Sour orange is the authentic citrus. Common substitute: equal parts orange and lime juice.
Mortar and pestle for garlic is traditional and integrates better than minced.
No sugar, no vinegar, no tomato – those are not part of authentic mojo.

Argentine Salsa Criolla

Sat, 21 May 2022 09:06:53 +0100

Argentine Salsa Criolla - kvalifood.com

Argentine salsa criolla is a raw vegetable relish dressed with red wine vinegar and olive oil. The onion soaks in salted vinegar first, then gets tossed with tomato, peppers, and parsley. Serve with grilled beef, choripan, or empanadas.

Makes ca. 2 cups (4-6 servings)

Ingredients

1 large red onion (ca. 150 g), thinly sliced
1 medium tomato (ca. 130 g), seeded, diced
1/2 red bell pepper (ca. 45 g), thinly sliced
1/2 green bell pepper (ca. 45 g), thinly sliced
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
2 tbsp fresh flat-leaf parsley, chopped
salt, to taste
freshly ground black pepper, to taste

1 large red onion (ca. 5½ oz), thinly sliced
1 medium tomato (ca. 4½ oz), seeded, diced
1/2 red bell pepper (ca. 1½ oz), thinly sliced
1/2 green bell pepper (ca. 1½ oz), thinly sliced
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
2 tbsp fresh flat-leaf parsley, chopped
salt, to taste
freshly ground black pepper, to taste

Directions

Dissolve a pinch of salt in the vinegar. Add onion, soak 10 minutes.
Add tomato, peppers, parsley, and oil. Season, toss gently.
Marinate at room temperature at least 30 minutes. Keeps 3-5 days refrigerated.

Notes

Serve with grilled beef, choripan, or empanadas.

Cuban Salsa Criolla

Sat, 21 May 2022 09:06:53 +0100

Cuban Salsa Criolla - kvalifood.com

Cuban salsa criolla is a cooked sauce, closer to sofrito. Onion, green pepper, garlic, and tomatoes simmer down with cumin, oregano, and a splash of white wine. Use it as a base for meats, fish, and stews.

Makes ca. 3 cups

Ingredients

3 tbsp neutral oil
5 garlic cloves (ca. 25 g), finely chopped
1 bay leaf
1 medium onion (ca. 100 g), diced
1 medium green bell pepper (ca. 90 g), diced
2 large tomatoes (ca. 220 g), chopped
115 g tomato paste
240 ml chicken (or vegetable) broth
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
3 tbsp dry white wine
2 tsp sugar (optional)

3 tbsp neutral oil
5 garlic cloves (ca. 1 oz), finely chopped
1 bay leaf
1 medium onion (ca. 3½ oz), diced
1 medium green bell pepper (ca. 3 oz), diced
2 large tomatoes (ca. 8 oz), chopped
4 oz tomato paste
1 cup chicken (or vegetable) broth
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
3 tbsp dry white wine
2 tsp sugar (optional)

Directions

Heat oil. Add garlic and bay leaf, stir 1 minute.
Add onion and pepper. Cook 4-5 minutes until softened.
Add tomatoes, tomato paste, broth, cumin, and oregano. Simmer 15-20 minutes until thickened.
Season with salt. Stir in wine and sugar (if using). Simmer 2 minutes. Remove bay leaf.

Notes

A cooked sauce, closer to sofrito. Use as a base for meats, fish, and stews.

Peruvian Salsa Criolla

Sat, 21 May 2022 09:06:53 +0100

Peruvian Salsa Criolla - kvalifood.com

Peruvian salsa criolla is a lime-dressed onion salad. The salted ice water soak is essential – it takes the raw bite out of the red onion while keeping the crunch. Aji amarillo is the traditional pepper.

Serve it alongside ceviche, anticuchos, lomo saltado, grilled meats, or any Peruvian main course. It is the standard side condiment at Peruvian restaurants.

Makes ca. 1.5 cups (2-4 servings)

Colombian Hogao

Thu, 24 Dec 2020 04:17:02 +0100

Colombian Hogao - kvalifood.com

Colombian hogao is a tomato-scallion sauce that works as both a cooking base and a condiment. Scallions (not regular onions) define it. Cook until the tomatoes break down and the oil separates slightly.

Spoon it over arepas, rice, grilled meats, empanadas, or eggs. It is also the standard cooking base for bandeja paisa and many Colombian stews.

Makes ca. 2 cups (4 servings)

Ingredients

360 g ripe tomatoes, diced
100 g scallions (green onions), finely chopped
3 tbsp vegetable oil
2 garlic cloves (ca. 10 g), minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

12½ oz ripe tomatoes, diced
3½ oz scallions (green onions), finely chopped
3 tbsp vegetable oil
2 garlic cloves (ca. 2 tsp), minced
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Directions

Heat oil. Add scallions and garlic, cook 2 minutes.
Add tomatoes and cumin. Cook 10 minutes, stirring occasionally, until tomatoes break down.
Reduce heat. Season. Cook 10 minutes more until thickened and oil separates slightly.

Notes

Scallions (not regular onions) define this.
Works as both a cooking base and a condiment.

Cuban Sofrito

Thu, 24 Dec 2020 04:17:02 +0100

Cuban Sofrito - kvalifood.com

Cuban sofrito is always cooked, never blended. Onion, red and green bell peppers, garlic, tomato paste, cumin, and oregano are sauteed together as the base for rice dishes, stews, and braises. Keep the dice fine but visible.

Makes base for 4-5 servings

Ingredients

60 ml extra virgin olive oil
1 large yellow onion (ca. 150 g), finely diced
1 red bell pepper (ca. 150 g), finely diced
1 green bell pepper (ca. 150 g), finely diced
6 garlic cloves (ca. 30 g), minced
1 tbsp tomato paste
1/2 tsp ground cumin
2 bay leaves
1/2 tsp dried oregano
1 tsp salt
1/4 tsp black pepper

2 fl oz extra virgin olive oil
1 large yellow onion (ca. 5½ oz), finely diced
1 red bell pepper (ca. 5½ oz), finely diced
1 green bell pepper (ca. 5½ oz), finely diced
6 garlic cloves (ca. 1 oz), minced
1 tbsp tomato paste
1/2 tsp ground cumin
2 bay leaves
1/2 tsp dried oregano
1 tsp salt
1/4 tsp black pepper

Directions

Heat oil. Add onion with salt, cook 5 minutes until translucent.
Add peppers, cook 3-5 minutes until softened.
Add garlic, cook 1-2 minutes. Stir in tomato paste, cumin, oregano, and bay leaves. Cook 1-2 minutes.
Continue with your main recipe – deglaze with wine, add broth, etc.

Notes

Always cooked, never blended. Keep the dice fine but visible.

Dominican Sazon

Thu, 24 Dec 2020 04:17:02 +0100

Dominican Sazon - kvalifood.com

Dominican sazon is a blended paste of peppers, herbs, and annatto. Annatto (achiote) is the defining ingredient, giving the paste its distinctive color. Freeze in ice cube trays for easy portioning.

Use it as a base for rice, beans, stews, soups, and braised meats. Add a cube or two at the start of cooking to build color and flavor.

Makes ca. 2 cups (8 portions)

Ingredients

2 cubanelle peppers (ca. 150 g), stemmed, seeded, chopped
2 bell peppers (ca. 300 g), stemmed, seeded, chopped
1 medium red onion (ca. 100 g), quartered
6 garlic cloves (ca. 30 g), peeled
30 g fresh cilantro, roughly chopped
15 g fresh culantro, roughly chopped (optional)
1 tbsp fresh oregano (or 1 tsp dried)
1 tsp annatto (achiote) powder
1 tbsp vinegar
1 lime, juiced (ca. 30 ml)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

2 cubanelle peppers (ca. 5½ oz), stemmed, seeded, chopped
2 bell peppers (ca. 10½ oz), stemmed, seeded, chopped
1 medium red onion (ca. 3½ oz), quartered
6 garlic cloves (ca. 1 oz), peeled
1 cup fresh cilantro (ca. 1 oz), roughly chopped
1/2 cup fresh culantro (ca. ½ oz), roughly chopped (optional)
1 tbsp fresh oregano (or 1 tsp dried)
1 tsp annatto (achiote) powder
1 tbsp vinegar
1 lime, juiced (ca. 1 fl oz)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Directions

Place all ingredients in a food processor. Pulse to a thick, slightly chunky paste.
Store in airtight containers or freeze in ice cube trays. Keeps 4 weeks refrigerated, 6 months frozen.

Notes

Annatto is the defining ingredient. Red onion is traditional.

Puerto Rican Recaito

Thu, 24 Dec 2020 04:17:02 +0100

Puerto Rican Recaito - kvalifood.com

Puerto Rican recaito is a raw green cooking paste made from culantro, aji dulces, green peppers, and olive oil. Blend it to the consistency of thick pesto and freeze in ice cube trays – use 1-2 cubes per dish. Keeps frozen up to 1 year.

Use it as the aromatic base for arroz con gandules, habichuelas guisadas, sofrito, pernil, and most Puerto Rican soups and stews.

Mexican Wet Adobo (Chile Paste)

Fri, 29 Jan 2016 03:47:34 +0100

Mexican Wet Adobo (Chile Paste) - kvalifood.com

Mexican wet adobo is a thick chile paste made from dried chiles, vinegar, and spices. It works as a foundational marinade and cooking sauce – spread it on tortas, stir it into broth for a quick sauce, or use it as a base for stews and braises.

Makes ca. 2 cups thick paste

Ingredients

6 dried ancho chiles (ca. 84 g), stemmed, seeded
6 dried guajillo chiles (ca. 48 g), stemmed, seeded
4 garlic cloves (ca. 20 g), peeled
120 ml apple cider vinegar
1 1/2 tsp dried Mexican oregano
1 tsp cumin seeds (or 3/4 tsp ground)
1/2 tsp black peppercorns (or 1/4 tsp ground)
1/4 tsp ground cinnamon (canela preferred)
2 tbsp vegetable oil
salt, to taste (start with 1 tsp)
1-2 tsp sugar (optional)

6 dried ancho chiles (ca. 3 oz), stemmed, seeded
6 dried guajillo chiles (ca. 1½ oz), stemmed, seeded
4 garlic cloves (ca. ½ oz), peeled
4 fl oz apple cider vinegar
1 1/2 tsp dried Mexican oregano
1 tsp cumin seeds (or 3/4 tsp ground)
1/2 tsp black peppercorns (or 1/4 tsp ground)
1/4 tsp ground cinnamon (canela preferred)
2 tbsp vegetable oil
salt, to taste (start with 1 tsp)
1-2 tsp sugar (optional)

Directions

Toast chiles in a dry skillet over medium heat, 5-10 seconds per side, until fragrant. Do not blacken.
Cover with hot water, weight down, and soak 15-20 minutes. Reserve 120 ml soaking liquid, drain the rest.
Toast cumin and peppercorns in the dry skillet 1-2 minutes until fragrant (optional but recommended).
Blend rehydrated chiles, garlic, vinegar, oregano, cumin, peppercorns, cinnamon, and 60 ml soaking liquid until smooth. Strain for a finer result.
Heat oil in a heavy skillet over medium heat. Add the chile puree. Stir constantly for 8-10 minutes until it darkens and thickens to tomato paste consistency.
Stir in salt and sugar if using.

Notes

Keeps 2-3 weeks refrigerated or several months frozen.
Stir into broth for a sauce, use as a marinade, or spread on tortas.

Puerto Rican Dry Adobo Seasoning

Fri, 29 Jan 2016 03:47:34 +0100

Puerto Rican Dry Adobo Seasoning - kvalifood.com

Puerto Rican dry adobo is an all-purpose seasoned salt blend. Rub it on meats, mix it into rice, or combine it with olive oil, vinegar, and fresh garlic to form a wet paste for lechon.

Makes ca. 1 cup

Ingredients

3 tbsp garlic powder
3 tbsp fine sea salt
2 tbsp onion powder
1 1/2 tbsp ground cumin
1 1/2 tbsp dried oregano, crushed
1 tbsp black pepper
1 tbsp paprika (regular or smoked)
1 tsp turmeric (or Bijol powder)

3 tbsp garlic powder
3 tbsp fine sea salt
2 tbsp onion powder
1 1/2 tbsp ground cumin
1 1/2 tbsp dried oregano, crushed
1 tbsp black pepper
1 tbsp paprika (regular or smoked)
1 tsp turmeric (or Bijol powder)

Directions

Combine all ingredients in a bowl and mix thoroughly.
Pulse 4-5 times in a spice grinder for a slightly finer texture (optional).
Store in a sealed glass jar. Keeps 3-6 months.

Notes

Rub 1/2 to 1 tsp per portion of meat.
For lechon, mix with olive oil, vinegar, and fresh garlic to form a wet paste.

Chimichurri

Fri, 08 Nov 2013 23:30:17 +0100

Chimichurri - kvalifood.com

Chimichurri is an Argentine raw herb sauce built on parsley, garlic, oregano, red wine vinegar, and oil. It is the standard accompaniment to grilled beef. The sauce improves significantly after resting overnight.

Makes ca. 250 ml (1 cup)

Ingredients

40 g fresh flat-leaf parsley leaves, finely chopped
4 garlic cloves (ca. 20 g), minced
2 tbsp dried oregano
120 ml extra virgin olive oil
3 tbsp red wine vinegar (45 ml)
1 tbsp red chili flakes (or 1 small fresh red chili, minced, deseeded)
1 tsp coarse salt
1/4 tsp freshly ground black pepper

1 cup fresh flat-leaf parsley leaves (ca. 1½ oz), finely chopped
4 garlic cloves (ca. ½ oz), minced
2 tbsp dried oregano
4 fl oz extra virgin olive oil
3 tbsp red wine vinegar (1½ fl oz)
1 tbsp red chili flakes (or 1 small fresh red chili, minced, deseeded)
1 tsp coarse salt
1/4 tsp freshly ground black pepper

Directions

Finely chop the parsley leaves. Discard stems.
Mince the garlic.
Combine parsley, garlic, oregano, and chili flakes in a bowl.
Add vinegar and stir.
Pour in olive oil and mix thoroughly.
Season with salt and pepper.
Cover and refrigerate at least 2 hours, ideally overnight.

Notes

Rest time matters. The dried oregano and chili flakes hydrate in the oil and vinegar.
Olive oil is the modern standard. Sunflower oil is more historically Argentine.
Add 1 tsp sweet paprika for a more traditional Argentine version.
Best within 48 hours. Keep refrigerated.

Argentine Salsa Golf

Fri, 10 May 2013 09:14:23 +0100

Argentine Salsa Golf - kvalifood.com

Argentine salsa golf is the original mayo-ketchup sauce, invented in the 1920s at a golf club in Argentina. It uses less ketchup than most Latin American versions, with cognac and Dijon mustard for refinement.

Serve it with french fries, fried seafood, cold shrimp, or as a dip for empanadas and milanesas.

Makes ca. 250 ml

Ingredients

240 g mayonnaise
75 g ketchup
1 tbsp fresh lemon juice (15 ml)
1/2 tsp Dijon mustard
1 tsp cognac (or brandy)
1 dash hot sauce (optional)
salt, to taste
freshly ground black pepper, to taste

8½ oz mayonnaise
2½ oz ketchup
1 tbsp fresh lemon juice (1 tbsp)
1/2 tsp Dijon mustard
1 tsp cognac (or brandy)
1 dash hot sauce (optional)
salt, to taste
freshly ground black pepper, to taste

Directions

Add ketchup to mayonnaise one tablespoon at a time, stirring until evenly pink.
Add lemon juice, mustard, and cognac. Mix well. Season.
Refrigerate at least 15 minutes before serving.

Notes

Keeps 3-5 days refrigerated.
Serve with fries, yuca fries, empanadas, seafood, or burgers.

Brazilian Molho Rose

Fri, 10 May 2013 09:14:23 +0100

Brazilian Molho Rose - kvalifood.com

Brazilian molho rose is the most subtle of the Latin American mayo-ketchup sauces. It uses less ketchup than the others, with yellow mustard and Worcestershire sauce adding depth.

Serve it with french fries, fried seafood, cold shrimp, burgers, or as a dip alongside salgadinhos (Brazilian snacks).

Makes ca. 250 ml

Ingredients

200 g mayonnaise
2 tbsp ketchup (30 g)
1 tbsp yellow mustard (15 g)
1 tbsp fresh lemon juice (15 ml)
1/2 tsp Worcestershire sauce
salt, to taste

7 oz mayonnaise
2 tbsp ketchup (1 oz)
1 tbsp yellow mustard (½ oz)
1 tbsp fresh lemon juice (1 tbsp)
1/2 tsp Worcestershire sauce
salt, to taste

Directions

Combine all ingredients. Beat 2 minutes until smooth. Adjust seasoning.

Notes

Keeps 3-5 days refrigerated.
Less ketchup = more subtle, more Brazilian.
Serve with fries, yuca fries, empanadas, seafood, or burgers.

Colombian Salsa Rosada

Fri, 10 May 2013 09:14:23 +0100

Colombian Salsa Rosada - kvalifood.com

Colombian salsa rosada is a simple mayo-ketchup sauce with lime juice. It uses a higher ratio of ketchup than the Argentine version, making it sweeter and more pink.

Serve it with french fries, patacones (fried plantains), hot dogs, burgers, or as a dip for empanadas and fried snacks.

Makes ca. 180 ml

Ingredients

120 g mayonnaise
60 g ketchup
1 tbsp fresh lime juice (15 ml)
1/4 tsp garlic powder (optional)
salt, to taste
freshly ground black pepper, to taste

4 oz mayonnaise
2 oz ketchup
1 tbsp fresh lime juice (1 tbsp)
1/4 tsp garlic powder (optional)
salt, to taste
freshly ground black pepper, to taste

Directions

Mix mayonnaise and ketchup until uniform pink.
Add lime juice and garlic powder if using. Season.

Notes

Keeps 3-5 days refrigerated.
More ketchup = sweeter, more pink, more Colombian.
Serve with fries, yuca fries, empanadas, seafood, or burgers.

Homemade Belizean Habanero Pepper Sauce

Wed, 09 Jan 2013 09:00:45 +0100

Belizean Habanero Pepper Sauce - kvalifood.com

Belizean habanero pepper sauce is carrot-based, inspired by Marie Sharp’s. The carrots, onion, and garlic are cooked with vinegar and lime juice, then the raw habaneros are blended in after cooling to preserve their fruity aroma.

Use it as an all-purpose hot sauce on rice and beans, stewed chicken, tamales, tacos, eggs, or any dish that needs fruity heat.

Makes ca. 350 ml

Ingredients

8-10 habanero peppers, stemmed, seeded (ca. 50 g)
2 medium carrots, peeled, chopped (ca. 130 g)
1 medium onion, chopped (ca. 100 g)
3 garlic cloves (ca. 15 g), peeled
180 ml white vinegar
120 ml lime juice (3-4 limes)
1 tbsp vegetable oil
1 1/2 tsp salt
120 ml water

8-10 habanero peppers, stemmed, seeded (ca. 2 oz)
2 medium carrots, peeled, chopped (ca. 4½ oz)
1 medium onion, chopped (ca. 3½ oz)
3 garlic cloves (ca. ½ oz), peeled
¾ cup white vinegar
4 fl oz lime juice (3-4 limes)
1 tbsp vegetable oil
1 1/2 tsp salt
4 fl oz water

Directions

Heat oil in a saucepan. Add onion, saute 2-3 minutes.
Add carrots, garlic, vinegar, lime juice, water, and salt. Boil, then simmer 10-12 minutes until carrots are very tender.
Remove from heat and cool to room temperature.
Wearing gloves, chop the habaneros. Add to the cooled carrot mixture.
Blend until smooth. Adjust salt and acid. Keeps up to 3 months refrigerated.

Notes

Adding habaneros raw to the cooled base preserves their fruity aroma.

Jamaican Scotch Bonnet Pepper Sauce

Wed, 09 Jan 2013 09:00:45 +0100

Jamaican Scotch Bonnet Pepper Sauce - kvalifood.com

Jamaican scotch bonnet pepper sauce is fruit-forward and aromatic, with mango for sweetness and allspice as the defining spice. Blend smooth or leave slightly chunky.

Use it as a table condiment with jerk chicken, rice and peas, fried fish, patties, or any Caribbean dish that needs fruity heat.

Makes ca. 350 ml

Ingredients

8 scotch bonnet peppers, stemmed, roughly chopped (ca. 65 g)
1 medium mango, peeled, diced (ca. 200 g)
1 medium red onion, roughly chopped (ca. 100 g)
4 garlic cloves (ca. 20 g), peeled
1 tsp whole allspice berries
1 tsp mustard powder
1 tbsp honey (or brown sugar)
80 ml white vinegar (or apple cider vinegar)
1 lime, juiced (ca. 30 ml)
1 tsp salt

8 scotch bonnet peppers, stemmed, roughly chopped (ca. 2½ oz)
1 medium mango, peeled, diced (ca. 7 oz)
1 medium red onion, roughly chopped (ca. 3½ oz)
4 garlic cloves (ca. ½ oz), peeled
1 tsp whole allspice berries
1 tsp mustard powder
1 tbsp honey (or brown sugar)
2¾ fl oz white vinegar (or apple cider vinegar)
1 lime, juiced (ca. 1 fl oz)
1 tsp salt

Directions

Wearing gloves, stem and chop the scotch bonnets. Dice the mango, chop the onion.
Combine all ingredients in a blender. Blend until smooth or slightly chunky.
Season with salt. Adjust acid or sweetness.
Transfer to a clean jar. Refrigerate. Keeps up to 2 weeks, or freeze up to 3 months.

Notes

Allspice is the authentic marker. Mango provides sweetness and body.

Trinidadian Pepper Sauce

Wed, 09 Jan 2013 09:00:45 +0100

Trinidadian Pepper Sauce - kvalifood.com

Trinidadian pepper sauce is raw and herb-driven, built around chadon beni (culantro), scotch bonnets, garlic, and vinegar. Do not cook this sauce – keeping it raw preserves the bright herbal flavor.

Use it as a table condiment with doubles, roti, pelau, fried bake and shark, or any dish that needs sharp heat.

Makes ca. 350 ml

Ingredients

15 scotch bonnet peppers, stemmed (ca. 120 g)
10-12 chadon beni (culantro) leaves, roughly chopped (ca. 20 g)
1 head garlic, cloves peeled (ca. 50 g)
1 small piece fresh ginger, peeled (ca. 5 g)
1 tbsp dry mustard powder
240 ml white vinegar (at least 5% acidity)
1 lime, juiced (ca. 30 ml)
2 tsp salt

15 scotch bonnet peppers, stemmed (ca. 4 oz)
10-12 chadon beni (culantro) leaves, roughly chopped (ca. ½ oz)
1 head garlic, cloves peeled (ca. 2 oz)
1 small piece fresh ginger, peeled (ca. 1 tsp)
1 tbsp dry mustard powder
1 cup white vinegar (at least 5% acidity)
1 lime, juiced (ca. 1 fl oz)
2 tsp salt

Directions

Wearing gloves, stem the peppers. Chop chadon beni. Peel garlic and ginger.
Blend peppers, chadon beni, garlic, ginger, vinegar, and lime juice until smooth or slightly coarse.
Add mustard and salt. Blend briefly to combine.
Pour into a sterilized jar. Keeps several weeks refrigerated.

Notes

Chadon beni (culantro) is essential. Do not cook this sauce.