Peruvian Tari Sauce And What To Eat With It!

Tari sauce is a creamy, spicy, and slightly tangy Peruvian sauce made with ají amarillo (Peruvian yellow chili). It’s perfect for grilled meats, roasted potatoes, sandwiches, and rice dishes.

Ingredients (Makes about 1 cup)

• 3 ají amarillo peppers, seeded and chopped (or substitute with yellow bell pepper + chili flakes for heat)
• 2 cloves garlic, minced
• ¼ cup vegetable oil
• ¼ cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp lime juice
• ¼ cup queso fresco (or feta cheese as a substitute)
• Salt, to taste

Preparation

1. Prepare the ají amarillo: If using fresh ají amarillo, boil them for 5 minutes to soften and remove bitterness.
2. Blend: In a blender or food processor, add the ají amarillo, garlic, oil, mayonnaise, lime juice, and cheese. Blend until smooth.
3. Adjust consistency: If too thick, add a little water or more oil.
4. Season: Add salt to taste.
5. Serve: Enjoy immediately or refrigerate for up to 5 days.

Pairing Suggestions

Tari sauce is versatile and works well with a variety of dishes, especially grilled meats, fried foods, and starchy sides. Here are some great pairings:

Meats & Seafood

• Grilled Chicken – Peruvian-style roasted chicken (Pollo a la Brasa)
• Beef Skewers – Pairs well with Anticuchos (Peruvian beef heart skewers)
• Grilled Fish – Especially white fish like tilapia, cod, or sea bass
• Fried Shrimp – A delicious dipping sauce for crispy seafood

Vegetables & Starches

• Roasted Potatoes – Drizzle over crispy Peruvian papas doradas
• Yuca Fries – Great as a dip for fried cassava sticks
• Corn on the Cob – Especially Peruvian Choclo (giant corn)
• Grilled Vegetables – Try it with zucchini, bell peppers, and eggplant

Sandwiches & Wraps

• Chicken or Steak Sandwiches – Adds a spicy, creamy kick
• Tacos & Wraps – Works well as a sauce for grilled veggie or meat-filled wraps

Rice & Grain Dishes

• Arroz con Pollo – A great side sauce for this Peruvian classic
• Grain Bowls – Drizzle over quinoa or rice bowls for extra flavor

Here is a great recipe for a Peruvian meal using tari sauce. This meal includes grilled chicken, crispy roasted potatoes, and a fresh salad, all complemented by Tari sauce for a bold and tasty experience.

Main Dish: Pollo a la Brasa (Peruvian-Style Grilled Chicken)

Serves: 2
Prep Time: 15 minutes
Marination Time: 2 hours (or overnight)
Cooking Time: 45 minutes

Ingredients:

• 2 chicken quarters (thigh and drumstick) or 2 boneless skin-on chicken thighs
• 2 tbsp soy sauce
• 2 tbsp white vinegar or lime juice
• 2 tbsp vegetable oil
• 1 tbsp garlic paste
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• Salt, to taste

Preparation:

1. Marinate the chicken: Combine all ingredients (except chicken) in a bowl. Rub the marinade over the chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours or overnight.
2. Grill or roast:
   • Grill: Cook over medium heat for 5–6 minutes per side until charred, then lower heat and cook for another 10 minutes until done.
   • Oven: Roast at 200°C (400°F) for 35–45 minutes, flipping halfway.
3. Rest the chicken for 5 minutes before serving.

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Side Dish: Papas Doradas (Peruvian Crispy Roasted Potatoes)

Serves: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

• 3 medium potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 220°C (425°F).
2. Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.

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Fresh Side: Ensalada Criolla (Peruvian Red Onion Salad)

Serves: 2
Prep Time: 10 minutes

Ingredients:

• 1 small red onion, thinly sliced
• 1 small tomato, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp chopped cilantro
• Salt and pepper, to taste

Instructions:

1. Soak the onion in ice water for 5 minutes to reduce sharpness, then drain.
2. Toss all ingredients together in a bowl. Let sit for 5–10 minutes before serving.

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How to Serve Everything Together

🔥 Plate the grilled chicken with a side of crispy roasted potatoes.
🔥 Drizzle or serve Tari sauce in a small dish for dipping.
🔥 Add the fresh Ensalada Criolla as a refreshing contrast.
🔥 Optional: Serve with a side of steamed Peruvian corn (choclo) or avocado slices.