Five South American Sauces You Have to Try this Year

(Plus Simple Recipes You’ll Actually Use)

If you’re looking to add big flavor to everyday meals without learning an entirely new cuisine, sauces are the place to start. Across South America, sauces are bold, vibrant, and deeply tied to culture; and the best part? Many of them are incredibly simple to make at home.

Whether you’re grilling, roasting vegetables, building grain bowls or just looking for something exciting to drizzle on dinner, these five South American sauces deserve a spot in your kitchen this year.

1. Chimichurri (Argentina & Uruguay)

Chimichurri Sauce

Bright, herby, and garlicky, chimichurri is one of the most versatile sauces you’ll ever make. Traditionally served with grilled meats, it’s just as good on vegetables, eggs, potatoes or crusty bread.

1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ cup olive oil
½ teaspoon red pepper flakes
Salt & black pepper to taste

Combine parsley and garlic in a bowl.
Stir in vinegar, olive oil, and red pepper flakes.
Season with salt and pepper.
Let sit 10–15 minutes before serving to allow flavors to meld.

2. Aji Verde (Peru)

Creamy, spicy, and wildly addictive, aji verde brings heat and freshness in equal measure. It’s often served with chicken, but once you try it, you’ll want it on everything.

1 cup cilantro leaves
1 jalapeño (seeded for mild, left whole for heat)
2 cloves garlic
½ cup mayonnaise or Greek yogurt
2 tablespoons lime juice
Salt to taste

Blend all ingredients until smooth.
Taste and adjust salt or lime as needed.
Chill for 10 minutes before serving for best flavor.

Salsa Criolla

3. Salsa Criolla (Peru & Argentina)

This fresh onion-based salsa is all about balance: crunchy, tangy, and refreshing. It’s perfect for cutting through rich or grilled foods.

1 red onion, thinly sliced
Juice of 1 lime
2 tablespoons olive oil
Salt to taste
Optional: chopped cilantro or parsley

Toss onions with lime juice and salt.
Add olive oil and herbs if using.
Let sit 5–10 minutes to slightly soften before serving.

4. Pebre (Chile)

Pebre is Chile’s answer to a fresh table sauce. It is bright, punchy and meant to be shared. Think of it as a cousin to pico de gallo with a little more herb-forward personality.

2 tomatoes, finely chopped
¼ cup chopped cilantro
1 small garlic clove, minced
1 tablespoon red wine vinegar or lemon juice
2 tablespoons olive oil
Salt to taste

Combine all ingredients in a bowl.
Mix gently and adjust seasoning.
Serve immediately or refrigerate for up to one day.

5. Huancaína Sauce (Peru)

Rich, creamy, and comforting, huancaína is traditionally served over potatoes, but don’t stop there. It’s delicious as a dip, drizzle or sauce for roasted vegetables.

¾ cup queso fresco or feta
½ cup milk or cream
1–2 tablespoons aji amarillo paste (or yellow chili paste)
1 tablespoon olive oil
Salt to taste

Blend all ingredients until smooth and creamy.
Adjust thickness with more milk if needed.
Taste and season lightly with salt.

Why These Sauces Belong in Your Kitchen

These sauces aren’t just flavorful, they’re practical. They teach you how to balance acid, fat, heat and herbs, and they instantly elevate simple meals without extra stress.

Make one this week. Try a different one next week. Before you know it, you’ll have a whole new flavor toolkit and a lot more confidence in the kitchen.

And that’s always the goal.