Pisco Trail Peruvian sauces by Nico Vera

aji amarillo

🥗Healthier: habanero

💰Cheaper: bell pepper

Habanero provides heat, while bell pepper offers a milder flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

aji panca

🥗Healthier: smoked paprika

💰Cheaper: chipotle

Smoked paprika adds depth without the heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity.

Chop lettuce for garnish by stacking and slicing thinly.

Chop half an onion by slicing it in half, peeling, and chopping into small pieces.

Chop jalapeno by cutting off ends, removing seeds, and cutting into small squares.

Heat cooking oil in a pan and sauté chopped onion until translucent.

Add garlic to the onion and stir for a few minutes.

Add aji amarillo to the sautéed onion and garlic mixture.

Blend cilantro, parsley, mint, jalapeno, water, plant-based yogurt, lime juice, and salt to make uchuguta verde sauce.

Blend onion mixture with aji amarillo, plant-based yogurt, plant-based milk, saltine crackers, and nutritional yeast to make one gallina sauce.

Plate the sauces over roasted purple potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens