Cooked pasta sauce in a wooden spoon
14 Sauces From South America You Should Try At Least Once
Guasacaca is a Venezuelan sauce made with avocados, bell peppers, garlic, onions, olive oil, vinegar, and herbs like cilantro. The exact recipe may vary per region.
The inclusion of wine or apple cider vinegar gives it a briny tang, separating it from guacamole. It's a great pairing for foods that pair well with herbs, avocado, and vinegar.
Uruguayan caruso sauce is a thick, creamy, white pasta sauce that likely traces back to an Italian chef, Raimondo Monti, who lived in Uruguay in the 20th century.
Made primarily from roux, milk, melted cheeses, mushrooms, and ham, caruso is a meaty, decadent sauce traditionally served with cappelletti, a type of pasta.
Ají Verde
Ají verde is an electric green sauce native to Peru and is used to jazz up anything you'd normally put hot sauce on, including grilled meat, fish, poultry, and even tacos.
It's usually made by throwing hot ají peppers, fresh cilantro, garlic, lime juice, mayonnaise, and cotija cheese in a blender and pureeing until a smooth consistency is reached.
Tamarillo Ají
Tamarillo ají is a hot Ecuadorian sauce made from tamarillos, ají amarillo (yellow peppers), garlic, onions or scallions, olive oil, cilantro, and lemon or lime juice.
The spicy, fruity, tropical taste of the ají amarillo combined with the tart tamarillos sets it apart from other sauces. It can be used as a dipping sauce, topping, or marinade.
The Colombian hogao sauce incorporates onions, tomatoes, garlic, cilantro, salt, peppers, and dried seasonings, and is then cooked in hot oil for about 10 minutes.
Served with many popular Colombian foods, hogao usually pairs well with grilled meats, bandeja paisa, and various rice dishes. It has a bright, aromatic, veg-forward flavor.