Consider us for your next catering event

Learn More


Search our shop

3 Peruvian Sauces Every Canadian Needs to Try (Recipes Included)

Peruvian cuisine is becoming a favorite because of its diverse flavors. Part of that cuisine is the delicious, one-of-a-kind Peruvian sauces. You can buy some of them from your local Peruvian restaurants or prepare them at home.

Canada is full of South American ingredients, so there are a lot of sauces you can make, but here are three Peruvian sauces that you need to try first!

Aji Verde - Brasa Peruvian Kitchen

Aji Verde

Aji Verde is a rich, zesty, creamy, spicy sauce that livens your food. This is the perfect sauce if you're into new spicy, tangy sauces! It’s excellent with meat, fish, eggs, vegetables, and salads. This is the perfect sauce if you're into new spicy, tangy sauces!


Three green Aji Amarillo (or jalapenos) 

One clove garlic

One bunch cilantro 

Three tbs mayonnaise

Add these ingredients together and mix them using a blender or food processor to make your Aji Verde sauce. It’s that easy! You can also add salt and any neutral-flavored oil (corn, vegetable, or soy) to make the sauce as creamy as desired.

If you want to be true to the local ingredients in Peru, replace cilantro for Huacatay (black mint or black mint paste). Finally, it's best to add lime to have that zestiness in your sauce.

Enjoy the sauce with your favorite meaty dishes or your salad. Once you get hooked with how good the sauce is, you’ll be sure to add it to anything! 

Huancaina Sauce - Brasa Peruvian Kitchen

Huancaina Sauce

Huancaina Sauce is another Peruvian specialty sauce people will be craving for once they’ve tried it. Initially made in the Huancayo region, Peru, the sauce is part of their dish ​papa a la Huancaína, a recipe of boiled eggs and sliced potatoes. Today, many cooks and chefs use the sauce for its versatile flavor that goes well with vegetables and chicken.


¼ cup vegetable oil

½ cup chopped onion

Three aji Amarillo peppers (or aji Amarillo paste)

Two cloves garlic, mashed

¾ cup evaporated milk

two cups crumbled queso fresco

Four saltine crackers

salt and ground black pepper to taste

Saute onions, peppers, and garlic using the vegetable oil for about three minutes. Let the mixture cool, then add the mix with the rest of the ingredients in a food processor or blender. Add salt and pepper to taste.  

Huancaina sauce is great with raw vegetables, eggs, and potatoes. Adding the sauce to chicken and rice makes the meal more flavorful. It’s a perfect combination of fondue and sweet chili sauce. Salads will never be the same again!

Peruvian Aji Criollo - Brasa Peruvian Kitchen

Peruvian Aji Criollo

Aji Criollo is another Peruvian sauce that you must try. Using yellow Aji chili peppers, this sauce emphasizes the kick and heat of the chili peppers. You can create a mild version of this sauce and still taste that chili sweetness and flavor due to the yellow Aji chili.


Four yellow aji chili peppers

1⁄2 bunch cilantro (stems and leaves)

1⁄2 cup water

Three garlic cloves

1⁄2 limes, juice of or lemon

Three tablespoons finely chopped white onions


Like Aji Verde, this recipe is easy to prepare. Just mix all ingredients in a food processor or blender and blend until the mixture looks creamy and homogenous. This sauce goes perfectly well with meats and barbecues. The spiciness of the sauce blends perfectly well with cooked meat. We suggest trying it out on your next barbecue. Use it as a dip to sausages and grilled meat or a sauce to your mashed potatoes.

Peruvian sauces are pretty versatile and rich in flavor. So go to your favorite Peruvian store and start getting the ingredients to these sauces.