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3 Peruvian salsa recipes to blow your mind: Crema de rocoto, salsa verde and salsa de aji amarillo

3 Peruvian salsas: crema de aji rocoto, salsa de aji amarillo and salsa verde

If you like strong flavours, Peruvian food has it in spades. These three Peruvian salsa recipes will spice up any meal – personally I could have them with anything!

Crema de aji rocoto is made with the hot rocoto pepper, but cooled down slightly by the other ingredients. Salsa de aji amarillo is a simple sauce made from the aji amarillo chilli, and salsa verde is a popular coriander salsa that’s often served with Peruvian roast chicken. Together or separately, they’re just wonderful!

No step by step instructions here, just use a blender to whizz up the ingredients, adding salt and pepper last to season to your own taste.

1. Crema de rocoto (the pink one)

  • 4 tablespoons white vinegar
  • 3 cloves of garlic, crushed
  • 300ml sunflower oil
  • 2 stalks of celery, chopped
  • Half a white onion, chopped
  • 1.5 tablespoons aji rocoto paste
  • Juice of 3 lemons
  • Salt and pepper to taste

2. Salsa de aji amarillo (the yellow one)

  • 7 tablespoons aji amarillo paste
  • 5 tablespoons sunflower oil
  • 2 cloves garlic
  • Salt and pepper to taste

3. Salsa verde (the green one)

  • 6 spring onions, chopped
  • 3 cloves of garlic, crushed
  • 3 tablespoons aji amarillo
  • Large handful of fresh chopped coriander
  • 2 tablespoons of water
  • 2 tablespoons vegetable oil
  • 100ml mayonnaise
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