Fundación:

Salsa de Anticucho

Anticucho Sauce

All grilled-food street vendors have their own recipe for the basting glaze used for their anticuchos. You can charm them all you want as they sop up the glaze with a corn husk brush, but you’re probably never going to get that sauce recipe. Anticucho recipes are held tight.

I’ve played around with my version a few times since I sold anticuchos on the street back in the day. I now know that the flavors get even better after a few days. I like to throw in a splash of beer for extra flavor, but if you’re not a drinker, you can leave it out. In traditional anticucho sauces, the bright, spicy heat of ají amarillo peppers plays off the smokiness of the ají panca peppers. I love the sweeter, red bell pepper version on grilled chicken livers (page 118), tuna (page 125), or any mild-flavored white-fleshed fish. It’s similar to a Spanish romesco sauce.

The sauce freezes well (if making the variation with bell peppers, add them once the sauce thaws). While you're at it, make a double batch, and you’re ready to grill anytime.

• ⅓ cup ají panca paste (page 36)
• 3 tablespoons ají amarillo paste (page 34)
• 2 tablespoons red wine vinegar
• 1 tablespoon plus 1 teaspoon malt vinegar
• 1 tablespoon soy sauce, preferably a good-quality Japanese brand, or 2½ teaspoons tamari
• 2 tablespoons of your favorite dark or medium-bodied beer (optional)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons dried oregano leaves, preferably Mexican
• 2½ teaspoons ground cumin
• 2 teaspoons kosher salt

Whisk together all of the ingredients in a medium bowl. Cover and refrigerate the anticucho sauce overnight before using or for up to 1 week. Or freeze the anticucho sauce, in batches or spread out flat in a large food storage bag so you can break off little chunks as you need it.

Variación:

Roasted Red Bell Pepper Anticucho Sauce

Omit the ají panca paste and add 1 tablespoon pureed garlic (page 37) and 1½ teaspoons finely ground black pepper. In a blender, puree 1½ large roasted red bell peppers into a paste (or use ⅓ cup jarred roasted peppers, drained). If the blender isn’t cooperating, add a little anticucho sauce to help puree the peppers. Whisk the pepper paste into the anticucho sauce.
Makes about 1 generous cup.