South-American on Kvalifood

Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce)

Sat, 08 Jun 2024 17:14:43 +0100

Molho de Alho - Blender Emulsion (Brazilian Garlic Sauce) - kvalifood.com

Molho de alho is a creamy white garlic sauce served at Brazilian churrascarias (steakhouses) alongside grilled meats, especially picanha. This is the standard home method: a blender emulsion where cold milk is blended while oil is drizzled in a thin stream, exactly like making mayonnaise but with milk instead of egg. No cooking required.

Ingredients

Makes ca. 350 ml

Molho de Alho - Roux Style (Brazilian Garlic Sauce)

Sat, 08 Jun 2024 17:14:43 +0100

Molho de Alho - Roux Style (Brazilian Garlic Sauce) - kvalifood.com

A cooked roux-based variant of molho de alho, the creamy garlic sauce served at Brazilian churrascarias. This is the style used at Brazilian steakhouse chains — butter and flour thicken the base, and mayonnaise is stirred in at the end for richness. Unlike the cold blender version, this one can be served warm.

Ingredients

Makes ca. 375 ml

Suero Costeño

Sun, 26 Feb 2023 01:14:04 +0100

Suero Costeño - kvalifood.com

Suero costeno is a thick, tangy cream condiment from Colombia’s Caribbean coast. It is made by curdling whole milk with vinegar, straining the curds, and blending them smooth. Traditional versions use natural fermentation of raw milk at tropical temperatures; this adapted method uses heated milk and acid for the same result with pasteurized milk.

Makes ca. 250 ml / 1 cup thick dip

Ingredients

1 l whole milk (full-fat, not low-fat or skim)
45 ml white vinegar
1/2 tsp salt, or, to taste
3 drops fresh lime juice (optional, for brightness)

1 qt whole milk (full-fat, not low-fat or skim)
3 tbsp white vinegar
1/2 tsp salt, or, to taste
3 drops fresh lime juice (optional, for brightness)

Directions

Heat the milk in a saucepan over medium-low heat until it reaches about 80°C (176°F) - steaming and very hot but not boiling. Stir occasionally to prevent scorching on the bottom.
Remove from heat. Add the vinegar and stir gently. The milk will begin to curdle, separating into white curds and yellowish whey.
Let rest undisturbed for 10-15 minutes to allow full separation.
Line a fine-mesh strainer with cheesecloth (or a clean kitchen towel) set over a bowl. Pour the mixture through to catch the curds. Let drain for 5-10 minutes - longer draining produces a thicker result.
Transfer the drained curds to a blender or food processor. Add the salt and blend until smooth and creamy. If the mixture is too thick, add 1 tablespoon of the reserved whey or fresh milk to loosen.
Taste and adjust salt. Stir in a few drops of lime juice if desired.
Transfer to a clean jar or container. Refrigerate for at least 1 hour before serving.

Notes

Consistency: Drain longer for a thicker dip (cream cheese-like), less for a pourable sauce. Blending makes it smoother.
Fermented version: For a more authentic flavor, use the yogurt culture method instead: heat milk to 82°C, cool to 43°C, stir in 60 ml (1/4 cup) plain unsweetened yogurt, cover, and let ferment in a warm spot for 8-12 hours. Then strain and salt as above. This produces a tangier, more complex flavor.
Suero picante: Mix into the finished suero: 2 tablespoons minced fresh cilantro leaves, 2 tablespoons minced red onion, and 1 small bird’s eye chili (minced) or hot sauce to taste. Refrigerate 30 minutes before serving.
Whey: Save the strained whey for bread dough, smoothies, or watering plants.
Storage: Keeps refrigerated 2-3 days in a sealed container.
Serving: Traditional accompaniment to arepas, empanadas, carimañolas, buñuelos, and fried foods.

Guacamole Colombiano

Sun, 13 Mar 2022 17:14:37 +0100

Guacamole Colombiano - kvalifood.com

Colombian guacamole is simpler and smoother than the Mexican version. There is no garlic, no cumin, and fewer ingredients overall. It is mashed until relatively smooth and served as a sauce or side dish alongside grilled meats, empanadas, and plantain chips.

Makes ca. 4 servings, about 350 g

Ingredients

2 ripe avocados, medium (~300 g flesh total)
1 lime, juiced (~30 ml)
40 g finely diced white onion
1 fresh jalapeño pepper, deseeded and finely chopped (~20 g)
3 tbsp finely chopped fresh cilantro leaves (~8 g)
1/2 tsp salt, or, to taste

Optional additions

1 medium tomato (130 g), finely diced - common variant
3 drops hot sauce (tabasco or Colombian ají), to taste - instead of or in addition to fresh chile

2 ripe avocados, medium (~300 g flesh total)
1 lime, juiced (~30 ml)
1/4 cup finely diced white onion (~40 g)
1 fresh jalapeño pepper, deseeded and finely chopped (~20 g)
3 tbsp finely chopped fresh cilantro leaves (~8 g)
1/2 tsp salt, or, to taste

Optional additions

1 medium tomato, finely diced - common variant
3 drops hot sauce (tabasco or Colombian ají), to taste - instead of or in addition to fresh chile

Directions

Cut each avocado in half lengthwise, working the knife around the pit. Twist the halves apart and remove the pit. Scoop the flesh into a mixing bowl.
Add the lime juice immediately and mash with a fork until mostly smooth - smoother than you would for Mexican guacamole, but some texture is fine.
Add the diced onion, chopped jalapeño, cilantro, and salt. If using tomato, fold it in now. Mix well.
Taste and adjust salt, lime, and heat. Serve right away with plantain chips, alongside grilled meats, or as a side dish.

Notes

Colombian guacamole is smoother than Mexican and uses fewer ingredients - no garlic, no cumin.
The tomato is optional. Both versions (with and without) are common in Colombia.
Use any fresh green chile you can get - jalapeño, serrano, or ají. Deseed for less heat.
Keeps for about a day in an airtight container in the fridge. Press plastic wrap directly onto the surface to slow browning.
For a pourable sauce version (good on grilled meats), blend everything in a food processor and thin with a little water.

Ocopa

Tue, 16 Nov 2021 09:30:30 +0100

Ocopa - kvalifood.com

Ocopa is a Peruvian sauce from Arequipa, made from dried aji mirasol peppers, peanuts, fresh cheese, and huacatay (black mint). It is traditionally served as a composed dish: boiled potato slices on lettuce, covered with the sauce, and garnished with hard-boiled eggs, olives, and cheese.

Makes 8 servings of sauce

Ingredients

Sauce

115 g dried aji mirasol peppers (or 3 tbsp aji mirasol paste)
2 tbsp aji amarillo paste
170 g onion (ca. 1 medium), coarsely chopped
2 garlic cloves (ca. 10 g)
115 g roasted unsalted peanuts
55 g roasted walnuts
6 soda crackers (ca. 42 g)
120 ml evaporated milk
120 ml whole milk
115 g queso fresco, diced
1 tsp huacatay paste (or a small handful of fresh leaves)
salt, to taste

To serve

450 g yellow potatoes, boiled, sliced into rounds
lettuce leaves
2 hard-boiled eggs, quartered
8-10 black olives
queso fresco, diced, extra

Sauce

4 oz dried aji mirasol peppers (or 3 tbsp aji mirasol paste)
2 tbsp aji amarillo paste
6 oz onion (ca. 1 medium), coarsely chopped
2 garlic cloves (ca. 2 tsp)
4 oz roasted unsalted peanuts
2 oz roasted walnuts
6 soda crackers (ca. 1½ oz)
4 fl oz evaporated milk
4 fl oz whole milk
4 oz queso fresco, diced
1 tsp huacatay paste (or a small handful of fresh leaves)
salt, to taste

To serve

1 lb yellow potatoes, boiled, sliced into rounds
lettuce leaves
2 hard-boiled eggs, quartered
8-10 black olives
queso fresco, diced, extra

Directions

If using dried aji mirasol: cut open, remove seeds and veins. Boil in water, drain, and repeat with fresh water two more times (three boils total). Set aside.
Roast the onion and garlic in a dry pan over medium heat until lightly charred and softened (8-10 minutes).
Blend the prepared peppers (or paste), roasted onion, garlic, peanuts, walnuts, crackers, both milks, queso fresco, huacatay, and salt until completely smooth. Adjust thickness with more milk.
Arrange lettuce on plates. Layer potato slices, spoon sauce generously over them, and garnish with eggs, olives, and extra cheese.

Notes

Do not cook the sauce after blending.
Aji mirasol paste can replace dried peppers (skip boiling step).
Any plain cracker works for thickening.
Huacatay paste is available jarred at Latin American stores. Start with 1 tsp.
Keeps 3-4 days refrigerated. Thin with milk when reheating.

Aji Colombiano (Colombian Hot Sauce)

Mon, 10 Aug 2020 14:07:15 +0100

Aji Colombiano (Colombian Hot Sauce) - kvalifood.com

Aji colombiano is a vinegar-based hot sauce served as a table condiment across Colombia. It is spooned onto empanadas, soups, stews, and rice dishes. Unlike Mexican salsas, it is thin and vinegar-forward, with visible pieces of hand-chopped vegetables suspended in the liquid.

Makes ca. 2 cups / 475 ml

Ingredients

1 habanero pepper, seeded and finely minced (~15 g)
120 ml white vinegar
60 ml water
30 ml vegetable oil (or other neutral oil)
15 ml fresh lime juice
4 g white sugar
½ tsp salt
50 g finely chopped scallions (green and white parts)
12 g finely chopped fresh cilantro leaves
90 g finely chopped tomato (about 1 medium tomato, ~130 g, seeded)
2 tbsp finely chopped fresh flat-leaf parsley (~4 g, optional)

1 habanero pepper, seeded and finely minced (~15 g)
½ cup white vinegar
¼ cup water
2 tbsp vegetable oil (or other neutral oil)
1 tbsp fresh lime juice
1 tsp white sugar
½ tsp salt
½ cup finely chopped scallions (green and white parts, ~50 g)
½ cup finely chopped fresh cilantro leaves (~12 g)
½ cup finely chopped tomato (~90 g, about 1 medium tomato, ~130 g, seeded)
2 tbsp finely chopped fresh flat-leaf parsley (~4 g, optional)

Directions

Seed the habanero and mince it as finely as possible. If you want a milder sauce, use a jalapeno instead.
Finely chop the scallions, cilantro, tomato (seed it first), and parsley if using. The pieces should be small but still visible - not a paste.
Combine vinegar, water, oil, lime juice, sugar, and salt in a bowl or glass jar. Stir until sugar and salt dissolve.
Add the minced habanero and all chopped vegetables. Stir to combine. The liquid should cover the vegetables - add a splash more vinegar if needed.
Cover and let rest in a cool, dark place for at least 12-24 hours before serving. This rest is important for the flavors to meld.
Transfer to the refrigerator. Keeps for up to one week.

Notes

Use a glass jar, not plastic - the vinegar and chile oils can stain and absorb into plastic.
For a milder version, substitute the habanero with 1-2 jalapenos or a milder chile. For more heat, leave some seeds in.
The traditional method is all hand-chopping, no blender. If you must use a blender, only pulse briefly - the sauce should not be smooth.
Serve alongside empanadas, arepas, patacones, soups, stews, rice, or grilled meats.
The liquid ratio follows the traditional 4:2:1 pattern (vinegar:water:oil).

Leche de Tigre

Sun, 05 Jan 2020 03:55:00 +0100

Leche de Tigre - kvalifood.com

Leche de tigre (“tiger’s milk”) is the seasoned lime juice used to cure Peruvian ceviche. Modern versions blend raw fish into the liquid, giving it the characteristic milky, cloudy appearance. It is served as an aperitif in small glasses or used as the curing liquid for ceviche.

Makes ca. 350 ml (2-3 servings)

Ingredients

200 ml freshly squeezed lime juice (about 8-10 limes)
100 ml fish stock, cold
80 g firm white fish fillet (sea bass, sole, or flounder), cut small
40 g red onion (ca. 1/4 medium), roughly chopped
40 g celery (about 1 rib), roughly chopped
1 garlic clove (ca. 5 g), peeled
10 g fresh ginger root, peeled, sliced
4 cilantro stems (leaves removed), roughly chopped
1 tsp aji limo paste (or aji amarillo paste)
1 tsp kosher salt, to taste
4-5 ice cubes

¾ cup freshly squeezed lime juice (about 8-10 limes)
3½ fl oz fish stock, cold
3 oz firm white fish fillet (sea bass, sole, or flounder), cut small
1½ oz red onion (ca. 1/4 medium), roughly chopped
1½ oz celery (about 1 rib), roughly chopped
1 garlic clove (ca. 1 tsp), peeled
2 tsp fresh ginger root, peeled, sliced
4 cilantro stems (leaves removed), roughly chopped
1 tsp aji limo paste (or aji amarillo paste)
1 tsp kosher salt, to taste
4-5 ice cubes

Directions

Squeeze limes immediately before use. Keep juice cold.
Place lime juice, fish stock, and fish pieces in a blender.
Add onion, celery, garlic, ginger, cilantro stems, aji paste, and salt.
Add ice cubes. Blend until smooth, 30-60 seconds. Do not over-blend.
Strain through a fine-mesh sieve, pressing solids to extract liquid.
Adjust salt. If very sour, a small pinch of sugar can balance it.
Serve immediately in chilled glasses, or use to cure ceviche. Can be refrigerated up to 1 day.

Notes

The fish gives it the milky appearance and umami depth. Without fish, it is just seasoned lime juice.
Aji limo is the classic ceviche chili. Aji amarillo is a common substitute.
Keep everything cold throughout preparation.
For ceviche: pour over 400 g cubed fresh fish, add sliced red onion, and let sit 5-15 minutes.

Crema de Rocoto

Sun, 18 Nov 2018 10:11:03 +0100

Crema de Rocoto - kvalifood.com

A smooth, creamy rocoto sauce made with queso fresco and evaporated milk. This is the more characteristic Peruvian preparation of rocoto sauce, with the boiling step taming the heat without killing the flavor.

Serve it alongside anticuchos, pollo a la brasa, grilled meats, potatoes, or as a dip with bread.

Makes ca. 350 ml

Ingredients

3 fresh rocoto peppers (ca. 240 g), or 5 smaller ones
100 g queso fresco, cubed
50 g red onion (ca. 1/2 small), roughly chopped
2 garlic cloves (ca. 10 g), peeled
3 tbsp evaporated milk
3 tbsp vegetable oil (or olive oil)
1 tbsp fresh lime juice
salt, to taste
black pepper, to taste

3 fresh rocoto peppers (ca. 8½ oz), or 5 smaller ones
3½ oz queso fresco, cubed
2 oz red onion (ca. 1/2 small), roughly chopped
2 garlic cloves (ca. 2 tsp), peeled
3 tbsp evaporated milk
3 tbsp vegetable oil (or olive oil)
1 tbsp fresh lime juice
salt, to taste
black pepper, to taste

Directions

Halve the rocotos. Remove all seeds and veins. Wear gloves.
Boil the rocoto halves in salted water for 10 minutes. Drain and cool.
Blend the boiled rocoto, queso fresco, onion, garlic, evaporated milk, oil, and lime juice until smooth.
Season with salt and pepper. Adjust thickness with more milk (thinner) or more cheese (thicker).
Refrigerate at least 1 hour before serving. Keeps 5-7 days.

Notes

The boiling step tames the heat without killing the flavor.
Queso fresco is essential for the creamy body. Cotija works as substitute.
If rocotos are unavailable, use Fresno peppers or habanero (different heat profile).

Fresh Salsa de Rocoto

Sun, 18 Nov 2018 10:11:03 +0100

Fresh Salsa de Rocoto - kvalifood.com

A chunky, bright salsa made with fresh rocoto peppers, tomatoes, and red onion. Quick to make and good alongside grilled meats, anticuchos, or as a dip.

Makes ca. 475 ml

Ingredients

280 g ripe tomatoes (ca. 2 medium), roughly chopped
150 g red onion (ca. 1 medium), roughly chopped
2 fresh rocoto peppers (ca. 60 g), stemmed, seeded, roughly chopped
2 tbsp fresh lime juice
2 tbsp red wine vinegar
1 tsp fine sea salt
fresh cilantro leaves (optional)

10 oz ripe tomatoes (ca. 2 medium), roughly chopped
5½ oz red onion (ca. 1 medium), roughly chopped
2 fresh rocoto peppers (ca. 2 oz), stemmed, seeded, roughly chopped
2 tbsp fresh lime juice
2 tbsp red wine vinegar
1 tsp fine sea salt
fresh cilantro leaves (optional)

Directions

Pulse tomatoes, onion, and rocoto in a food processor to a textured but not smooth consistency.
Add lime juice, vinegar, and salt. Pulse briefly.
Add cilantro if using. Pulse once or twice.
Serve immediately or refrigerate up to 3 days.

Farofa

Thu, 06 Jul 2017 08:59:40 +0100

Farofa - kvalifood.com

Farofa is a Brazilian side dish of toasted cassava flour (farinha de mandioca) cooked in rendered bacon fat and butter with onion and garlic. The flour toasts quickly into crunchy, savory crumbs that are spooned over rice, beans, grilled meat, or feijoada. The whole thing takes under 10 minutes.

Ingredients

Serves 4

130 g white cassava flour (farinha de mandioca)
2 strips bacon (~50 g), diced
2 tbsp butter (~28 g)
1/2 medium onion (~50 g), finely diced
2 cloves garlic (~10 g), minced
salt, to taste
black pepper, to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Serves 4

4½ oz white cassava flour (farinha de mandioca)
2 strips bacon (~2 oz), diced
2 tbsp butter (~1 oz)
1/2 medium onion (~2 oz), finely diced
2 cloves garlic (~2 tsp), minced
salt, to taste
black pepper, to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Directions

Place the diced bacon in a cold skillet over medium heat. Cook, stirring occasionally, until the fat renders and the bacon begins to crisp (3-4 minutes).
Add the butter and let it melt into the bacon fat.
Add the onion and cook until soft and translucent (about 2 minutes).
Add the garlic and cook for 30 seconds until fragrant.
Add the cassava flour all at once. Stir continuously and gently to coat the flour in the fat and toast evenly. Continue for 2-3 minutes until the flour turns lightly golden and smells nutty. Do not stop stirring - cassava flour burns quickly.
Season with salt and pepper. Remove from heat.
If using parsley, fold it in off the heat.
Serve warm or at room temperature alongside rice, beans, grilled meat, or feijoada.

Notes

The flour-to-fat ratio matters. Too little fat and the farofa will be dry and dusty. Too much and it becomes greasy. Bacon fat plus 2 tbsp butter is the right balance for 130 g flour.
Farofa completa: for an elaborated version, add 1 diced bell pepper and 1 grated carrot with the onion, and fold in 2 chopped hard-boiled eggs at the end.
Must use white cassava flour (farinha de mandioca), not tapioca starch or cornmeal.
Stores in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop.

Chimichurri Rojo

Sun, 18 Sep 2016 19:16:51 +0100

Chimichurri Rojo - kvalifood.com

Chimichurri rojo is a modern adaptation of Argentine chimichurri that swaps in roasted red peppers as the base ingredient. Traditional chimichurri verde is parsley, garlic, oregano, red pepper flakes, red wine vinegar, and oil - no roasted peppers. The rojo variant adds smoky sweetness from charred peppers and smoked paprika. It is popular in Western cooking but not something you would find at a traditional Argentine asado. Use it as a condiment for grilled meats, roasted vegetables, eggs, or bread.

Molho de Pimenta (Brazilian Hot Pepper Sauce)

Sun, 10 Apr 2016 01:14:52 +0100

Molho de Pimenta (Brazilian Hot Pepper Sauce) - kvalifood.com

Molho de pimenta is a Brazilian hot sauce made from fresh red peppers sauteed with onion and garlic, simmered in vinegar, blended smooth, and strained. Every Brazilian household has its own version. The pepper variety varies - malagueta, dedo-de-moca, cayenne, or bird’s eye - but the method is consistent. The sauce goes with grilled meats, feijoada, rice and beans, and virtually any savory Brazilian dish.

Salsa de Aji Molido

Thu, 30 Jul 2015 20:39:56 +0100

Salsa de Aji Molido - kvalifood.com

This is the spiced oil condiment found on every pizzeria table in Argentina. Called “chimichurri pizzero,” “aceite de aji,” or “pintura” (paint, because it is brushed onto pizza), it is a cold infusion of olive oil with aji molido (dried crushed Argentine red pepper), paprika, garlic, and oregano. You make it by combining everything in a jar and letting it sit overnight. No cooking involved.

Salsa Huancaina

Sun, 31 Aug 2014 15:07:52 +0100

Salsa Huancaina - kvalifood.com

Salsa huancaina is a Peruvian cheese sauce defined by aji amarillo and queso fresco, thinned with evaporated milk and thickened with soda crackers. It is traditionally served over boiled potatoes (papa a la huancaina) and also works as a dip or pasta sauce.

Makes ca. 500 ml sauce

Ingredients

250 g queso fresco, cubed (or farmer’s cheese; substitute: feta)
100 g aji amarillo paste (about 80 ml)
200 ml evaporated milk
3 tbsp vegetable oil (ca. 40 ml)
4 soda crackers (ca. 12 g)
1/2 small red onion (ca. 35 g), roughly chopped (optional)
1 garlic clove (ca. 5 g), roughly chopped (optional)
salt, to taste

9 oz queso fresco, cubed (or farmer’s cheese; substitute: feta)
3½ oz aji amarillo paste (about 2¾ fl oz)
¾ cup evaporated milk
3 tbsp vegetable oil (ca. 1¼ fl oz)
4 soda crackers (ca. 2½ tsp)
1/2 small red onion (ca. 1 oz), roughly chopped (optional)
1 garlic clove (ca. 1 tsp), roughly chopped (optional)
salt, to taste

Directions

Simple version (no-cook):

Aji de Aguacate (Colombian Avocado Hot Sauce)

Wed, 15 Jan 2014 02:21:01 +0100

Aji de Aguacate (Colombian Avocado Hot Sauce) - kvalifood.com

Aji de aguacate is a Colombian avocado hot sauce from the Andean region. What sets it apart from Mexican guacamole is the addition of hard-boiled egg, which is the signature Colombian element. The dual acid of lime juice and vinegar, along with habanero heat, gives it a sharper edge than its Mexican cousin.

Serve it alongside empanadas, grilled meats, arepas, bandeja paisa, or any Colombian rice and bean dish.

Hogao (Colombian Creole Sauce)

Tue, 10 Dec 2013 00:04:45 +0100

Hogao (Colombian Creole Sauce) - kvalifood.com

Hogao is a foundational Colombian tomato and scallion sauce. It serves as a base for countless dishes – bandeja paisa, arepas, empanadas, patacones, and scrambled eggs. The sauce is simple: tomatoes cooked down with scallions, garlic, and cumin until chunky and thick.

Makes about 2 cups, 4 servings

Ingredients

4 medium tomatoes (520 g), diced
2 tbsp vegetable oil (or olive oil, ~28 g)
4 scallions (green onions), thinly sliced (~60 g)
2 garlic cloves, minced (~10 g)
1 tsp ground cumin
Salt and black pepper, to taste

4 medium tomatoes, diced
2 tbsp vegetable oil (or olive oil, ~28 g)
4 scallions (green onions), thinly sliced (~60 g)
2 garlic cloves, minced (~10 g)
1 tsp ground cumin
Salt and black pepper, to taste

Directions

Heat the oil in a saucepan over medium heat. Add the scallions and garlic and saute for 2-3 minutes until softened and fragrant.
Add the diced tomatoes and cumin. Stir to combine.
Cook over medium heat for 5 minutes, stirring occasionally, until the tomatoes start to break down.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have softened into a chunky sauce.
Season with salt and pepper to taste. Allow to cool slightly before serving.

Notes

For a smoother sauce, pulse-blend the tomatoes before adding them.
Some cooks add half a diced regular onion (~50 g) along with the scallions for extra depth.
A longer covered simmer (up to 30 minutes on very low heat) produces a deeper, more melded flavor.
Serve at room temperature for the best flavor - let it sit 30-40 minutes after cooking.
Stores refrigerated up to one week, or freeze for 3+ months.
Traditional uses: topping for arepas, bandeja paisa, patacones, empanadas, fried yuca, or stirred into scrambled eggs (huevos pericos).

Aji de Huacatay

Tue, 01 Nov 2011 20:55:48 +0100

Aji de Huacatay - kvalifood.com

Aji de huacatay is a Peruvian sauce built on two essentials: aji amarillo (the chile) and huacatay (black mint, Tagetes minuta). The traditional Andean version uses fresh cheese, evaporated milk, and peanuts. It is served as a cold condiment alongside anticuchos, pollo a la brasa, grilled corn, and potatoes.

Makes ca. 350 ml

Ingredients

40 g fresh huacatay (black mint) leaves, thick stems removed
2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 30 g), or 2 tbsp aji amarillo paste
150 g queso fresco, cubed (or mild feta)
60 ml evaporated milk (unsweetened)
40 g roasted unsalted peanuts
3 tbsp vegetable oil, divided
1 garlic clove (ca. 5 g), peeled
2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
salt, to taste

1 cup fresh huacatay (black mint) leaves, thick stems removed (ca. 1½ oz)
2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 1 oz), or 2 tbsp aji amarillo paste
5½ oz queso fresco, cubed (or mild feta)
2 fl oz evaporated milk (unsweetened)
1½ oz roasted unsalted peanuts
3 tbsp vegetable oil, divided
1 garlic clove (ca. 1 tsp), peeled
2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
salt, to taste

Directions

If using fresh aji amarillo: heat 1 tbsp oil in a small pan. Cook the aji chunks 3-4 minutes until softened. Let cool. Skip if using paste.
Place huacatay, aji (or paste), garlic, peanuts, queso fresco, evaporated milk, and a pinch of salt in a blender.
Blend on high 1-2 minutes until smooth and creamy.
With the blender running, drizzle in the remaining 2 tbsp oil.
Adjust salt. If too thick, add a splash of milk. If too thin, blend in the crackers.
Serve at room temperature or slightly chilled. Keeps 5 days refrigerated.

Notes

Fresh huacatay gives a brighter result than paste. If using paste, use 2 tbsp.
Queso fresco is traditional. Mild feta works – rinse to reduce saltiness.
Peanuts add body and are traditional in Andean sauces.
For more heat, add half a small rocoto pepper (not jalapeno).

Salsa Provenzal

Thu, 20 Oct 2011 12:05:35 +0100

Salsa Provenzal - kvalifood.com

Salsa provenzal is an Argentine condiment made from just three things: fresh parsley, raw garlic, and oil. Despite the French name, it has nothing to do with Provencal cooking - no tomato, no herbs beyond parsley. The distinction from chimichurri is the absence of oregano, vinegar, and chili flakes. It is served at the asado table alongside grilled meats, on french fries, grilled vegetables, and pizza.

Salsa Caruso (Uruguayan Cream and Ham Sauce)

Sun, 03 Apr 2011 14:06:33 +0100

Salsa Caruso (Uruguayan Cream and Ham Sauce) - kvalifood.com

A rich cream sauce from Montevideo, created around 1954 at the restaurant Mario y Alberto. Named after the opera singer Enrico Caruso. Built on a butter-flour roux with milk and cream, loaded with mushrooms, ham, and Parmesan. The traditional pairing is cappelletti shaped pasta.

Makes 4-6 servings (enough for ca. 500 g pasta)

Ingredients

3 tbsp unsalted butter
1 medium onion, finely diced
200 g fresh button mushrooms, sliced
2 tbsp all-purpose flour
240 ml whole milk
240 ml heavy cream
1 tbsp beef bouillon paste (or 2 tsp meat extract)
170 g smoked ham, diced into small cubes
85 g Parmesan cheese, freshly grated
1/4 tsp nutmeg, freshly grated
salt, to taste
black pepper, freshly ground, to taste
fresh parsley, for garnish (optional)

3 tbsp unsalted butter
1 medium onion, finely diced
7 oz fresh button mushrooms, sliced
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream
1 tbsp beef bouillon paste (or 2 tsp meat extract)
6 oz smoked ham, diced into small cubes
3 oz Parmesan cheese, freshly grated
1/4 tsp nutmeg, freshly grated
salt, to taste
black pepper, freshly ground, to taste
fresh parsley, for garnish (optional)

Directions

Melt butter in a wide saucepan over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes.

Tucupi

Sun, 27 Jun 2010 06:58:36 +0100

Tucupi - kvalifood.com

Tucupi is a fermented, boiled liquid extracted from bitter cassava, used as a broth and braising liquid in Amazonian cooking. It comes from Para state in northern Brazil, where it is the base for dishes like Pato no Tucupi (duck braised in tucupi) and Tacaca (soup with dried shrimp and jambu leaves). The process takes 2-3 days: grate the cassava, extract the liquid, let the starch settle, ferment the yellow liquid, then boil it thoroughly to eliminate cyanide compounds. Raw tucupi is poisonous - the boiling step is not optional.

Aji Amarillo Paste

Tue, 23 Mar 2010 17:18:44 +0100

Aji Amarillo Paste - kvalifood.com

Aji amarillo paste is a foundational Peruvian ingredient, not a finished sauce. It goes into aji de gallina, causa, papa a la huancaina, and dozens of other dishes. The paste is simply blanched, peeled aji amarillo peppers blended with a small amount of liquid.

Makes ca. 200 ml paste

Ingredients

500 g fresh aji amarillo peppers (or frozen, thawed), about 12-15 peppers
1-2 tbsp water (or neutral vegetable oil), for blending
1 pinch salt (optional)

1 lb fresh aji amarillo peppers (or frozen, thawed), about 12-15 peppers
1-2 tbsp water (or neutral vegetable oil), for blending
1 pinch salt (optional)

Directions

Wearing gloves, cut each pepper in half lengthwise. Remove and discard stems, seeds, and white veins.
Place cleaned peppers in a pot, cover with water. Bring to a boil, reduce to a simmer, and cook 10 minutes until skins loosen.
Drain and let cool until comfortable to handle.
Peel off the skins.
Transfer peeled peppers to a blender. Add 1-2 tbsp water or oil. Blend until smooth.
Add salt if desired.

Notes

For a milder paste, repeat the blanching up to 3 times with fresh water each time.
Refrigerate in an airtight container up to 5 days. Freeze in ice cube trays for up to a year.
Frozen peppers work fine. Thaw before proceeding.
This is a base ingredient, not a finished condiment.

Dulce de Leche

Tue, 22 Dec 2009 23:29:34 +0100

Dulce de Leche - kvalifood.com

Dulce de leche is an Argentine caramel made by slowly cooking milk and sugar until the milk proteins and sugars undergo the Maillard reaction, turning everything a deep amber color. The from-scratch stovetop method is the traditional approach. The condensed milk method is a widely used shortcut that produces a similar result with far less effort. Both versions are included here.

Spread it on toast, pancakes, or crepes, drizzle it over ice cream or flan, or use it as a filling for alfajores, cakes, and churros. In Argentina it is as common as jam or peanut butter.

Molho Vinagrete (Brazilian Vinaigrette)

Sun, 20 Sep 2009 10:25:17 +0100

Molho Vinagrete (Brazilian Vinaigrette) - kvalifood.com

Molho vinagrete is a fresh, no-cook Brazilian condiment of diced tomatoes, green bell pepper, and onion dressed with olive oil and white wine vinegar. It is served at every churrasco alongside grilled meats, and also goes with feijoada and bread. Think of it as a Brazilian pico de gallo. The vegetables should be diced small and uniform, and the whole thing benefits from 30 minutes in the fridge before serving.