This South American paste can be used as a substitute whenever fresh chiles are called for. It will keep for two weeks or more in the refrigerator; for longer storage, increase the vinegar and reduce the amount of olive oil. For a red paste, substitute 15 dried New Mexican red chiles, soaked in water. For a green paste, substitute 10 New Mexican green chiles, roasted, peeled, and chopped. For a much hotter paste, add 5 habanero chiles. All chiles should have the seeds and stems removed.
A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.
There is a minor debate about whether or not this Argentinian sauce should contain chile peppers. As usual, there is no real answer because cooks tend to add them or not, according to taste. This sauce is served with broiled, roasted, or grilled meat and poultry.
I grow a lot of Peruvian ají chiles in my garden every year, and I always put aside a large bag of them to take to Miguel, our computer wizard friend from Peru. On my second or third trip to Miguel's (it was a bumper harvest of chiles), he was having a late lunch with this ají sauce over his rice.
From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin America, comes this unusual, delicious sauce that is traditionally served over boiled and sliced potatoes that are garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well.
There are many variations on this Creole sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats, especially matambre. Variation: Add 1 bell pepper and 1 jalapeño, both seeded and minced.
This is a basic but classic Latin American salsa recipe collected in Ecuador. Although this recipe calls for the use of an electric blender, one can follow the traditional method of using a mortar and pestle. Ecuadorians are very fond of putting beans in their salsa. The most popular beans are the lupini, which are large white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Use this salsa as a dip for chips or as a topping for grilled meats.
This is a commonly made sauce served over potatoes in Ecuador. The amount of chile in the recipe can be adjusted to be mild or wild, however you wish. This side dish would add also spice to any meat or seafood dish for a truly exotic dinner.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.