The Sauces Common in South American Cuisine

Aji-Ají (Peru)

Aji-Ají is a sauce made of dried and fermented red scorzonera. It is used in the preparation of all types of Peruvian dishes. It can be stored for several years without losing its flavor. Peruvians consume about 80 million kilos of aji-ají each year, making it the most consumed spice in the country. It is used as an ingredient in many sauces, as well as in pickles, salsas and salads. Aji-Ají is used to flavor different dishes. It is especially popular among the vegetarians in Peru. In fact, the Peruvian cuisine is one of the most vegetarian-friendly cuisines in the world. It is characterized by a great use of vegetables and legumes. Peruvian dishes are also famous for their variety and taste.

Chimichurri (Argentina)

Chimichurri is a popular sauce in Argentina. It is used to accompany grilled meats, such as beefsteak, pork chops and grilled chicken. Chimichurri is made of dried herbs, garlic, vinegar and oil. It is often paired with beef, but it can be paired with any meat of your choice. It is also great with pasta, grilled corn and vegetables. Its flavor is tangy and a bit spicy.

Queque (Bolivia)

Queque is a sauce that is served with the typical Bolivian corn flour dish known as “queque.” It is used to prepare the dish, but it can also be used to accompany other meals. Queque is made of water, salt and corn flour. It is very common in the southern regions of Bolivia, specifically in the areas of Santa Cruz and Tarija.

Aji Amarillo (Paraguay)

Aji Amarillo is a yellow-orange Peruvian sauce that is used to flavor all kinds of dishes in Paraguay. It is especially popular among the followers of the Catholic Church. Aji Amarillo is made of tomatoes, red bell peppers, onions and garlic. It is often combined with salt and served as a condiment on the table. However, it can also be consumed as a dip for vegetables. It is especially popular in Paraguay’s capital, Asuncion, where it can be found in almost every restaurant.

Aji Rosetta (Chile)

Aji Rosetta is a Chilean sauce that is used to flavor all kinds of dishes in the country. It is especially popular among the followers of the Catholic Church. Aji Rosetta is made of tomatoes, yellow bell peppers, red onions, cilantro and olive oil. It is especially popular in the northern regions of Chile. It is also found in Paraguay, but it is a bit more spicy in that country.

Powder Sauce (Bélize)

You might have never heard of Powder Sauce, but you can be sure that it is quite a popular sauce in the country of Belize. It is made of tomatoes, onions, garlic, vinegar and salt. Powder Sauce is used to accompany many types of meat, such as chicken, pork and beef. In fact, it is a typical Argentinean sauce that is used to flavor all kinds of meat.

Chile Sauce (Peru)

Chile Sauce is an extremely popular sauce in Peru. It is made of tomatoes, onions and cilantro. Chile Sauce is eaten with almost every type of Peruvian meal. It is especially popular among the followers of the Catholic Church, but it is also found in many other restaurants.

Soy Sauce (Guyana)

Soy Sauce is a very popular sauce in Guyana. It is made of soybeans and rice. Soy Sauce is used to flavor all kinds of dishes in Guyana. It is especially popular among the followers of the Catholic Church.

Guacamole Sauce

Guacamole Sauce is a very popular sauce in Colombia. It is made of avocados, garlic, onions, tomatoes and jalapenos. Guacamole Sauce is used to accompany the typical Colombian dish, known as “gado a lo pobre.” It is also eaten as a side dish for many other types of meat.

Conclusion

South American cuisine is characterized by the use of several types of sauces. Soy sauce and aji-verde sauces are especially popular in the country. These sauces are essential for the preparation of steaks, chops and other meats. In addition to the sauces already mentioned, there are also many other sauces that are exclusive to South American cuisine.