Salchipapas

Try this popular dish from the streets of Peru, Bolivia and Ecuador. A Latin classic.

  • Servings 4
  • 25 mins.
  • Medium

Recipe

Ingredients

For the Salchipapas:

  • 4-5 large Russet potatoes, peeled and cut into batons.
  • 4 large sausages, cut crosswise cuts on the ends.
  • Oil for frying.
  • Salt to taste.

For the Curtido:

  • 2 small red onions
  • 3 limes, juiced
  • 1 tbsp. oil
  • 3 tomatoes
  • 1 tbsp. finely chopped cilantro
  • 1 tbsp. salt

For the Salsa Rosada:

  • 1 egg
  • 2 tbsp. diced white onion
  • 4 tbsp. lime juice
  • 1 cup sunflower oil
  • 1 tbsp. milk
  • 8 roma tomatoes, peeled, seeded and diced
  • Salt to taste
  • Red adobo chili

Directions

For the Salchipapas:

  1. Soak the potatoes for at least 30 minutes in cold water.
  2. Drain and dry the potatoes.
  3. Heat the canola oil to 325 F in a deep fryer or deep sauté pan.
  4. Add the potatoes and cook for about 10 minutes until they are tender. Don’t let them get any color.
  5. Remove the fries, drain the grease with paper towels. Reserve and let them cool down.
  6. Re-heat the oil to 375 F. Add the fries, cook until they are golden and crispy.
  7. Fry the sausages separately or add them during the last minutes of cooking of the French fries.
  8. Transfer to paper towels once again to drain the grease.
  9. Serve with salsa rosada and curtido.

For the Curtido:

  1. Cut the onion in half, slice finely.
  2. Sprinkle with 1 tbsp. salt, reserve.
  3. Cover the onions with lukewarm water. Let them rest for 10 minutes.
  4. Rinse and drain the onions.
  5. Add the lime juice and a pinch of salt, let rest until the onions start to look pink.
  6. Cut the tomatoes in half and slice very finely.
  7. Mix the onions with the sliced tomatoes, oil, and cilantro.
  8. Add salt to taste.

For the Salsa Rosada:

  1. Blend the egg, diced onion, and lime juice until the onions are completely crushed.
  2. Continue blending, add the oil in small increments until the sauce begins to thicken, don’t let it thicken to the point of mayonnaise.
  3. Add salt to taste and the milk.
  4. Remove most of the sauce but leave a small amount. Add the diced tomatoes to the blender. You may add hot peppers to make it spicy.
  5. Blend the tomatoes until pureed, begin adding back the sauce and blend well, the sauce should be very liquid.
  6. Taste and add salt if needed.
  7. Refrigerate until ready to serve.

Pro Tips

Try a different version using sweet potatoes for fries.

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