Chile - Ají
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.
This recipe is traditionally served with anticuchos (grilled beef heart)
and corn on the cob, but it's a great accompaniment for any grilled meat.