Salsa Alacena - Huancaina - Tari - Crema Rocoto - Uchucuta 85gr

Salsa Alacena brings the heart of Peruvian seasoning straight to your table, condensed into a thick, fragrant and ready-to-use sauce. Each of the brand's historic varieties offers a velvety, coating texture capable of transforming a simple boiled potato, a rice dish or grilled meat into an authentic gastronomic experience.

The four Peruvian sauces to bring to the table

In Peruvian cuisine, food is rarely served without an accompanying sauce. These four recipes represent the pillars of Andean and coastal home sauces, each tied to a specific tradition:

• Huancaina: made with ají amarillo and fresh cheese, this is the creamy, golden sauce that defines the classic papa a la huancaína.
• Tari: an ají amarillo sauce with a rustic touch of herbs and spices, created to accompany roast chicken and home-cooked dishes.
• Crema Rocoto: prepared with the distinctive Andean chilli, offering a sharp, vibrant heat balanced by onion and cheese.
• Uchucuta: the ancestral recipe combining rocoto with typical Andean herbs such as huacatay, with a deep, aromatic flavour.

How to use Salsa Alacena in your dishes

Using this sauce is instantaneous because it requires no cooking or prior preparation. Simply shake the pouch gently before opening, snip the spout or unscrew the cap, and pour it directly at room temperature over your prepared dish.

If preparing it with boiled potatoes, slice the still-warm tubers thickly, arrange them on a lettuce leaf, and spoon two or three generous tablespoons of sauce over them until fully covered. For meats and fried foods, you can serve it on the side in a small dipping bowl, freely dosing the heat level with every bite.

The best dishes to accompany

Each sauce finds its ideal pairing alongside simple or elaborate dishes:

• Pollo a la brasa: serve alongside Tari or Crema Rocoto to enhance roast meat and chips.
• Papa a la huancaina: hard-boiled eggs, black olives and boiled potatoes generously coated in Huancaina sauce.
• Anticuchos: charcoal-grilled marinated meat skewers find the perfect spicy counterpoint in Uchucuta or Rocoto.
• Yuca fritta: crispy cassava sticks to dip straight into the golden sauce.
• Chicharrón de pescado: fried fish bites refreshed by the vibrant, herbaceous aroma of ají.

What to drink with these seasonings

Dishes dressed with these sauces pair best with fresh drinks capable of balancing the richness of the cheese and the heat of the chilli. Peruvian pale lager, served ice-cold, cleanses the palate with every sip and is the perfect companion for spiced meats.

If you prefer something non-alcoholic, classic chicha morada with its notes of purple corn, apple and cinnamon creates an extraordinary aromatic contrast. Alternatively, a chilled fizzy drink or sparkling water with a twist of lime softens the lingering heat without masking the aromas of the Andean spices.

How to choose the right sauce among the four

If you are looking for a smooth, mildly spicy and pleasantly cheesy flavour, Huancaina is the most versatile choice for the whole family. Tari, on the other hand, offers an extra aromatic kick, with a medium heat that enriches any main dish.

Those who love a clean, sharp heat should go for Crema Rocoto, intense and piercing from the very first taste. If you prefer herbal notes and a flavour reminiscent of traditional highland cooking, Uchucuta combines the fire of the chilli with the unmistakable aroma of Andean herbs.

How to store an opened pouch

Before opening, you can conveniently keep the pouch in the pantry, in a cool, dry place away from direct heat sources. The flexible pouch takes up very little space and keeps perfectly at room temperature.

Once opened, seal the pouch tightly by folding the edge or replacing the cap, and store it immediately in the refrigerator. Consume within 4-5 days to maintain the ingredients' freshness and original creaminess. Do not freeze the sauce, as this will alter the fats and emulsion of the cream.

Yield of the 85g pouch

The 85g size is a portion designed to be enjoyed in a single family meal or on two individual occasions. It easily serves two to three generous portions of boiled potatoes, or works as a dip for four people during an aperitif with yuca and savoury snacks.

This pocket-sized pouch prevents the waste typical of large jars left forgotten in the fridge, guaranteeing a fresh, vibrant taste every time, just like freshly prepared sauce.

Who these sauces are for and who they are not for

These sauces are designed for anyone who loves South American flavours and wants to recreate the great classics of the Peruvian table without having to blend fresh chillies, cheese and spices from scratch. They are perfect for barbecues with friends, ethnic food enthusiasts, and anyone looking for a mayonnaise alternative packed with character.

They are not suitable for those who cannot tolerate any chilli heat at all—with the exception of Huancaina, which has a very gentle heat—nor for those seeking completely dairy-free condiments.

Frequently asked questions

Which Salsa Alacena is the spiciest of the group?

Crema Rocoto and Uchucuta are the spiciest of the four, thanks to the presence of the Andean rocoto chilli, whilst Huancaina is the mildest and creamiest.

Does the sauce need to be heated before serving?

No, Peruvian sauces of this type are strictly served at room temperature or chilled from the fridge, poured directly over hot or cold dishes.

Can I use these sauces as a cooking base or only as a finishing sauce?

They are created as ready-to-eat finishing sauces, but you can stir them in at the end of cooking into fried rice or a cold pasta dish to bind the ingredients together.

How long does the pouch keep in the fridge once opened?

Once opened, it is recommended to keep it tightly sealed in the refrigerator and consume it within four to five days to preserve its fragrance and texture.