By: mjskitchen

These Peruvian sauces will take your food to the next level.

Peru is known for creating tempting sauces. And these are some of the best around.

From creamy to spicy, Peruvian sauces are the secret weapon of the country’s incredible cuisine.

Many focus on the base ingredient, the aji pepper. Bench, amarillo or lemon drop, there are many different varieties to choose from.

If you don’t like spicy foods, don’t worry. There are some without chilli just for you.

Once you experience the wonders of these sauces, you’ll never look back.

Get ready, because you are about to embark on a flavor-packed culinary journey in Peru.

If you are cooking authentic Peruvian cuisine, you need a suitable sauce. Enter green aji.

This Peruvian green chili sauce is a spicy sensation.

It’s not all fire, though. It’s fresh and creamy thanks to mayonnaise, cilantro, lime juice and garlic.

If you can get your hands on Peruvian chilies, all the better. Otherwise, serranos and jalapenos are great substitutes.

You can pair it with all sorts of wonderful things. Yet the Peruvian chicken and grilled fish are both a must.

Anyone who appreciates flavor may appreciate this sauce. It’s creamy, cheesy, tangy, robust and perfectly hot.

Aji amarillo is a yellow chili pepper, a very popular ingredient in Peruvian cuisine. It is also the protagonist of this classic sauce.

And I can’t think of any better Peruvian condiment to try than this one.

For an authentic experience, pair it with Peruvian appetizers like tequenos or tamales.

Chilean cheese sauce must be a universal language. Because Peru also makes a delicious version.

Starting from the base, you will need queso fresco and evaporated milk.

Add the sautéed alliums and aji peppers for flavor, then add the crackers to thicken.

So get ready to start diving!

I think french fries are a great place to start. Let your imagination run wild from there.

If you need something fresh and spicy, salsa criolla is for you.

A cross between relish sauce and mojo sauce, criolla sauce is intense.

Like many sauces, all ingredients are raw. Contains red onions, sweet peppers, padron peppers, lime juice, cilantro and vinegar.

That’s right there’s a tangy, tangy punch!

Fire up the grill, because this sauce is the perfect pairing for grilled proteins.

At this point you’re probably starting to notice a theme. Peruvian sauces are all about chili peppers.

This wonderful versatile sauce is no exception.

Contains aji chilies with vegan mayonnaise, lime, sautéed red onions and garlic.

There are different aji peppers that you can use. For this sauce, red ones with moderate heat are the best choice.

Say goodbye to bland chicken dinners. Aji de polleria is about to transform your dish.

This sauce is famous for elevating rotisserie chicken. You will also find it throughout Peru.

It’s a creamy, spicy blend that highlights Peruvian yellow peppers and Peruvian black mint.

One taste and you’ll start dreaming of all the other wonderful ways to use it.

Adds a punch to roasted vegetables, burritos, burgers, sandwiches, fries and proteins.

Are there any hot sauce lovers in your house? I have a gift for you!

This is one of the best homemade hot sauces. The flavor profile varies from sweet to spicy to spicy.

To make it, chillies with lemon drops cannot be missing. You also need honey, garlic, apple cider vinegar and spices.

It doesn’t even take long, just 15 minutes.

From scrambled eggs to plump, juicy burritos, you’ll want to drizzle this bright sauce on everything.

Ocopa sauce is slightly different from other Peruvian pepper sauces.

It has chilli, garlic and onions like many others. But it also has queso fresco, nuts, milk and huacatay.

Huacatay is Peruvian black mint, which gives the sauce a distinct flavor.

The most common way to enjoy this sauce is with potatoes.

So go ahead and shut down those carbolic potatoes.

Peruvian rocoto pepper sauce will make your taste buds dance.

Rocoto peppers resemble bell peppers. But don’t let their looks fool you, they’re sexy!

The spiciness ranges from 30,000 to 100,000 SHU on the Scoville scale.

To keep the heat in check, the sauce incorporates evaporated milk and white cheese.

Like all the others, it is highly versatile. From burgers to veggies, you’ll find many uses.

If you don’t like handling raw chilies, try aji mirasol sauce.

The process is very beginner-friendly and has a deliciously creamy texture.

It involves just four ingredients. These include mirasol paste, evaporated milk, oil and salt.

Combine everything in a pan and heat until boiling, then it’s ready to serve.

Not all Peruvian sauces have chili peppers. Take tartar sauce, for example.

It is a mayonnaise-based sauce with onions, hard-boiled eggs, parsley and mustard.

It pairs exquisitely with anything you want to dip in tartar sauce.

Fried shrimp, fish fingers, chicken nuggets, french fries, the list goes on and on.

Basically, if it’s fried, you can dip it in tartar sauce.

This tamarind sauce is like a Peruvian homage to Chinese food.

It is sweet, sour and tomato-flavored.

It requires fresh tamarinds, which you can find at an ethnic market. If they are all gone, tamarind paste works too.

The rest of the ingredients are probably already in your kitchen.

So let’s take everything out and make some Peruvian salsa!

Here’s one last Peruvian must that will leave you speechless.

Aji panca chile pasta has a compelling combination of flavors. They range from nutty to smoked to spicy.

Melt it with pumpkin seeds, garlic, onion, oil and lime.

Then choose an authentic Peruvian recipe to experience the flavors of Peru.