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Peruvian Cooking Bases Part 2: Ají Mirasol, Rocoto, Confited Ají, Criolla, Chalaca & Causa
by Giacomo Bocchio
sauce_base medium Peruvian

Peruvian Cooking Bases Part 2: Ají Mirasol, Rocoto, Confited Ají, Criolla, Chalaca & Causa

Six essential Peruvian cooking bases: pasta de ají mirasol, pasta de rocoto, confited ají amarillo paste with garlic, salsa criolla, chalaca, and a causa dough technique using dehydrated potato flakes.

30m Prep
30m Cook
1h Total
4 Servings
peruvian base sauce aji mirasol rocoto aji amarillo confitado criolla chalaca causa pepper paste fundamentals part 2

Ingredients

Ají Amarillo Confitado
  • fresh ají amarillo (seeded, deveined, roughly chopped)
  • 1 clove per ají garlic (roughly chopped)
  • vegetable oil (for confiting)
Masa de Causa
  • dehydrated potato flakes (rehydrate with warm water)
Pasta de Ají Mirasol
  • ají mirasol (dried ají amarillo) (seeded, deveined, blanched 3 times from cold)
Pasta de Rocoto
  • rocoto pepper (cut in cachetes, seeded, blanched 3 times)
Salsa Criolla / Chalaca
  • red onion (julienne (criolla) or brunoise (chalaca))
  • rocoto or ají limo (sliced or minced)
  • fresh cilantro (chopped)
  • lime juice

Steps

  1. 1
    AJÍ MIRASOL PASTE: Clean dried peppers (remove ends, seeds, veins). Blanch 3 times from cold water. Blend with a little oil, strain to remove skin.
  2. 2
    ROCOTO PASTE: Cut rocoto in cachetes (cheeks), remove all seeds. Black seeds = very spicy, brown = mild. Blanch 3 times from cold. Blend and strain.
  3. 3
    CONFITED AJÍ AMARILLO: Clean and chop ají amarillo with garlic (1 clove per ají). Cook in oil at low temp (~95°C) for 15-20 min. Cool completely, then blend smooth.
  4. 4
    SALSA CRIOLLA: Slice red onion in julienne (pluma). Combine with sliced hot pepper, cilantro, lime juice, and a little oil.
  5. 5
    CHALACA: Cut red onion in brunoise (small dice). Combine with finely diced pepper, cilantro, lime juice, and optionally oil.
  6. 6
    CAUSA DOUGH: Rehydrate potato flakes with warm water using a whisk until firm, floury texture. Season with confited ají amarillo paste, lime juice, and salt.
Cultural Context
These six bases form the flavor backbone of Peruvian cuisine across ceviches, tiraditos, causas, huancaína and stews. The ají mirasol is the sun-dried form of ají amarillo from Tacna, and the confited ají technique traces to traditional chalaco cooking from the port of Callao.
Video thumbnail
Giacomo Bocchio
BASES PARA COCINAR COCINA PERUANA PARTE 2 | ELEVA TU JUEGO CULINARIO
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