Peruvian red dipping sauce with vinegar and onions
I love the thin, red, vinegary dipping sauce served at Flor de Mayo in NYC with their delicious roast chicken. It seems so easy to replicate, yet I've been unable to do so...and I can't find a recipe for it online - it seems the sauce more commonly served with Peruvian chicken is a creamy one, and recipes for that abound...it is wonderful, but it's not what I want.
Does anyone know how to make the very simple red vinegar dipping sauce I'm thinking of?
Is it a bit spicy? The reason I ask is there is a pepper sauce made from rocoto peppers that is an ingredient in Peruvian ceviche. It is very flavorful, not terribly hot. I tracked it down in order to duplicate a resto dish. It can be ordered at 2Hotsauce.com. Hope that is helpful.
Alternatively, could you contact the resto and ask for the basic info?
Onion Pebre Sauce
1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla (or use regular red onion, soaked in ice cold water for 10-20 minutes)
1 medium-large tomato, seeded and diced
1/3 cup chopped fresh cilantro
2 tablespoons minced jalapeño or serrano pepper
2 tablespoons red-wine or cider vinegar
1 clove garlic, minced
1/4 teaspoon kosher salt
To prepare Pebre Sauce: Place onion in a medium bowl, cover with ice water and let soak for 10 to 20 minutes. Drain. Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.
Thank you so much! Mmmmm....looking forward to trying this! I don't think the one at Flor de Mayo has tomatoes, but this recipe seems most like what that sauce tastes like to me, except it's very, very thin, really a liquid with onions in it - soaking the onions just might be the trick!
Blend some tomato paste with a pinch of brown sugar, yellow mustard, finely chopped onion, cider vinegar, (subs. red wine vinegar if you prefer) Worchestshire sauce, anchovie paste, a bit of garlic, ginger, turmeric. Thin it down, if necessary, with a splash of water.