This tangy, herbal sauce is the traditional accompaniment to pollo a la brasa, but is also a delicious dipping sauce for fried yucca and fresh fries.


Salsa Huacatay
Servings Prep Time
1 1/2 cup 5minutes
Servings Prep Time
1 1/2 cup 5minutes
  • 2tsp. ají amarillo paste
  • 1tsp. Huacatay paste
  • 1cup mayonnaise
  • 1clove Garlic, fresh
  • 1/2cup Cilantro leaves
  • 1tsp. Lime juice, fresh
  1. Puree garlic and cilantro in small food processor until fine.
  2. Add remaining ingredients; pulse to combine, then blend until smooth.
  3. Store covered in refrigerator for up to 3 days.
Recipe Notes

Ají amarillo (yellow pepper) and huacatay pastes can be purchased in Latin food markets (Inca Foods is a good brand), as well as online at


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Recipe by Jennifer Ramos Lorson