Four Peruvian Salsas

It just so happens that two of our friends both hosted taco parties for Halloween. So, I signed up to bring the same thing to both parties: homemade salsas. Inspired by some Peruvian pastes I had found*, I whipped up the following as my offering at both potlucks.

While I read variations of these recipes as I researched, the final salsas are my own creation (read "not totally traditional"). I am sharing these in order of spiciness, least to most. These are all best made the day before you plan to serve them as the flavor has time to develop.

Salsa Criolla makes 1 to 2 pints

Ingredients

• 4 organic red onions
• 2 red jalapeno peppers
• 1 C fresh mint leaves
• 1/2 C freshly squeezed lime juice, from 3 to 4 limes
• 1 C apple cider vinegar
• 2 t freshly ground sea salt
• 2 t organic granulated sugar
• 1/2 t freshly ground pepper

Procedure

Peel onions and slice the onions as thinly as you can. I used a mandolin slicer, but with some well-honed knife skills, you'll be fine. Destem and deseed the jalapeno. Remove the ribs and chop.

Chiffonade the mint leaves and place them in a large mixing bowl with the onions and peppers. Place the lime juice, vinegar, salt, pepper, and sugar in a small sauce pan. Heat just until the sugar is dissolved. Pour the liquid over the onions and let stand for 15 to 20 minutes. Spoon everything into sterile jars and pour the liquid over the top. Cover and refrigerate until ready to serve.

From left to right...

Salsa Verde, Salsa Rosato, & Salsa Rojo

The procedure for all of these are the same: place the ingredients in a blender or food processor and blend until smooth. Adjust seasoning with salt and pepper to taste. Spoons salsas into sterile jars, cover, and refrigerate until ready to use.

Salsa Verde

• 1 C organic white onion, peeled and diced
• 3 to 4 cloves garlic, crushed
• 3 T aji amarillo paste*
• 2 C fresh cilantro, chopped
• 2 T water
• 2 T olive oil
• 1 C mayonnaise

Salsa Rosato

• 3 to 4 cloves garlic, crushed
• 1/2 C diced celery
• 1/2 C organic white onion, peeled and diced
• 1/4 C diced tomato
• 4 T  apple cider or white vinegar
• 1-1/4 C olive oil
• 1/2 T aji rocoto paste*
• juice of 3 organic lemons

Salsa Rojo

• 1 C tomato sauce (I used my roasted tomato sauce)
• 2 red jalapeno peppers
• 5 to 6 T aji pancha paste*
• 3 to 4 cloves garlic, crushed
• 4 to 5 T olive oil
• 3 T apple cider or white vinegar

Here's a photo of me and my Día de los Muertos pumpkin from the Halloween camping trip to the redwoods. We had so much fun...can't wait to do it again next year.

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