Neither more nor less than Ají amarillo, lemon, vinegar and salt. In Salsas La Sarita they do not add anything else and that is why it has become one of our favorite sauces. Slightly spicy and citric, to accompany some shredded meat tacos and finish dipping directly from the pot. Highly addictive.
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That the sauces made by oneself make us puff up our chests before our guests is true, but finding in the store just the one we need, without chemical additions or surprises, and that on top of it tastes good, saves us time and headaches looking for the ingredients and The formulas. This is the case of Salsas La Sarita, pioneers in the cultivation of Peruvian chili peppers in Spain and Europe. They are from Almería, and that's where they grow their chili peppers, and where they make these sauces (vegan and gluten-free) by hand, making it easier for us to dress meat, pasta, rice, vegetables, sandwiches ... and whatever else they imagine, they need. a plus of spice, a joy. Because that's what we've come to, right?
And we are going to talk about spiciness and joy in the next few lines because to explain Salsas La Sarita we must talk about peppers. They generally work with Rocoto and Ají amarillo. Two fruits extracted from different varieties of the same plant, the Capsicum. The Rocoto, Capsicum pubescens, is rounded, red or green, more spicy than the Yellow pepper. The yellow pepper, Capsicum baccatum, is more aromatic, also rounded, but with a much milder itch.