Salsas accompany so many distinctive dishes: You cannot think of tacos without guacamole, steak from la parilla without the chimichurri or a dry empanada without the pebre or salsa verde!
Here we have prepared a little guide to different Latin American salsas to transform your everyday meals into a wonderful concoction of spice and flavour!
Pico de Gallo
Country: Mexico
Ingredients: tomato, white onion, cilantro, jalapeño, salt and a hint of lime juice.
Pair with: Mexican food like tacos, burritos, enchiladas, nachos, etc.
Ajili Mojili
Ajili Mojili
Country: Puerto Rico
Ingredients: Garlic, cilantro, hot pepper, vinegar or citruc juice, olive oil. Alternative sweet ingredients: sweet red peppers, honey, tomato sauce and butter.
Pair with: grilled seafood, meats and vegetables.
Aji Verde
Country: Peru
Ingredients: ají amarillo paste, jalapeños, cilantro, grated parmesan cheese, garlic, white vinegar, lime, mayonnaise and lime.
Pair with: Grilled chicken, salchipapas (Fries and sausage)
Chimichurri
Country: Argentina
Ingredients: parsley, oregano, garlic, olive oil and red wine vinegar, coriander, red chili.
Pair with: steak, empanada, or bread
Guasacaca
Country: Venezuela
Ingredients: avocado, citrus juice or vinegar, parsley, garlic, and chili peppers.
Pair with: Grilled steak and yucca.
Guacamole
Country: Mexico
Ingredients: avocado, fresh coriander, onion, garlic, tomato, lime juice, salt and pepper.
Pair with: Mexican food and chips
Pebre
Country: Chile
Ingredients: Diced tomatoes, cilantro, garlic, onion, olive oil, vinegar, and aji chilli.
Pair with: sopaipillas (fried bread), empanadas, meats and bread.
Salsa Verde
Country: Colombia
Ingredients: jalapeño, fresh cilantro, green onions (white part), vinegar and lime juice.
Pair with: empanadas, arepas, meats, potatoes, etc.
Tips
- Best with fresh ingredients
- Add salt and chilli to taste
- Let the salsa rest for about 15 minutes before serving
- Get creative! Mix and pair with different dishes.
Want more?
Learn about the wonderful world of empanadas, there are so many varieties from all over Latin America!
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By Pame Garces
March 14, 2023
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