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Recipe for Peruvian Chicken Dipping Suace

JennyHunter Oct 4, 2007 04:20 PM

I've moved away from the DC area and used to frequent Crisp N Juicy for roast chicken. I have a place close to me now that makes delicious chicken, but the sauce isn't great. The sauce I loved was spicy and creamy. It was a VERY light orange/pink in color. I could eat it with a spoon, but can't figure out what was in it. Any one have any ideas? It isn't the creamy yellow sauce that is usually mild. Help!

  1. w
    WAFoodie May 20, 2009 07:05 AM

    Try this huancaina sauce.

    -1 white fresh cheese
    -only 1 or half of orange spicy depends how spicy you like( found in frozen food by vegetable shape like jalapenos but orange color).
    -1 cup of regular oil.
    -1 can evaporated milk.

    Throw it all in a blender.

    1. s
      stacylyn Oct 5, 2007 05:19 AM

      My friend and I call that "Crack Sauce." Seriously. It is SO good. Now I know what's for lunch today. :-)

      1. b
        bulavinaka Oct 4, 2007 08:32 PM

        It might be rocoto - the orangish-reddish counterpart to aji, the green sauce that is much more common in Peruvian restaurants - at least here in LA. In fact, the only place that I've personally had it is a Peruvian restaurant with the same namesake - El Rocoto.

        6 Replies
        1. re: bulavinaka
          JennyHunter Oct 5, 2007 04:00 PM

          I spent forever on line last night looking for a recipe - and I think you might be right. I found a reference to something called crema do rocoto - made with half and half. I think this is it. I'm going to attempt to translate the recipe I found and see what happens.

          1. re: JennyHunter
            bulavinaka Oct 5, 2007 04:32 PM

            If what you had is the same general sauce that I get at El Rocoto, it's kinda similar to the green sauce (aji) in that it's kind of rich, has a bit of a garlicky niceness to it, and the peppery chile kick is present but not overbearing, and doesn't rip your gut out like some other really chile heat-intensive sauces. Unlike aji, it doesn't have any herby cilantro-like overtones. Good luck!

            1. re: bulavinaka
              paulj Feb 17, 2008 09:29 PM

              A red aji (the Andean name for all chiles) that isn't super hot is aji panca. Latino groceries sell it dried and as a paste. Heat level is similar to anchos. A pink sauce that is flavorful but not real hot may combine this paste with mayo or cream. Aji rocoto is much hotter, more like a habanero.


              1. re: paulj
                alkapal Feb 17, 2008 09:57 PM


            2. re: JennyHunter
              Suburban Chowhound Feb 17, 2008 08:56 PM

              How did the recipe turn out - and are you willing to share it - if it was good?

              1. re: JennyHunter
                djarbou Dec 15, 2008 07:27 AM

                Hi there, i used to live in DC and LOVED C&J!!! I have been trying to get the recipe for the yellow sauce for years. any luck?

            3. Antilope Oct 4, 2007 07:23 PM

              Could this recipe be what you describe? (the picture shown is not the recipe):'


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