Grilling with Peruvian Salsa Anticucho!
It’s a Baste, Marinade and Sauce
by Chef Jamie Woolner
There is a common misconception about health food…people often tell me that it’s bland! Since I am a nutritionist AND a foodie, this wouldn’t be true or I wouldn’t be interested. The key? Spices! I make all sorts of sauces, marinades, and rubs out of spices, peppers, vinegars, and healthy oils. So when I went to a bbq and tried this sauce, I begged the chef to share the recipe! It doubles not only as a baste, but also as a sauce or marinade. I even put it on my potato salad!
There’s no better way to bring in the summer than grilling out! Grilled food can be a unhealthy disaster, or a great way to add to your daily serving of vegetables! Almost any vegetables, proteins, (and a lot of fruit!) can be transformed after grilling. Get creative! I’ve grilled slices of white squash, zucchini, tomatoes, tempeh, asparagus, and portabellas. I’ve even had things like peaches on the grill! So remember, vegetables don’t have to be boring. Spices can be healthy, too!
-Makes about 2 Cups-
- 4 Tbs Aji Amerillo Puree (Peruvian Yellow Pepper)*
*Substitute: 2 yellow bell peppers, boiled in vinegar and water until soft and pureed w/ a half teaspoon of cayenne
- 6 Tbs Aji Panca Puree (Peruvian Sundried chili)**
**Substitute: 1 Tablespoon of Chipotle adobo Puree w/ 3 red bell peppers boiled in vinegar and water until soft and pureed
- 2 Tbs Soy Sauce
- 1 Clove Garlic, Finely Minced
- 3 Tbs Rice Vinegar
- 1 Tbs Red Wine Vinegar
- 4 Tbs Lager Beer or Lighter Colored Beer (I used Heineken)
- Salt and Pepper to taste
- ½ Cup Olive Oil
- 1 Tbs Cumin
- 1 Tbs Oregano Flakes or 1.5 tsp Oregano powder
- Heat up your grill.
- Add all ingredients into a large bowl (except for salt, pepper, and olive oil) and whisk to combine.
- Add olive oil as a slow stream while whisking.
- Season w/ salt and pepper to taste.
- Get a basting brush or a spoon and set the Anticucho next to your grill.
- Take any items that you want grilled, cut them into equal sized pieces and rub them in a bit of olive oil, salt and pepper.
- Start grilling. Baste vegetables and proteins on the topside. Flip and baste the other side. When the item is cooked, give it a final baste.
Note: if you choose to grill meat, get a separate container and brush for the finishing antichucho sauce.
So enjoy, and happy grilling!
Chef Jamie Woolner studied culinary arts at The Art Institute of California. He has cooked in many restaurants making Japanese, Latin, Italian, and American cuisine. Currently he owns and operates Pizza of Venice, CA, where he supplies events and restaurants with custom pizzas. You can find his company on facebook: http://www.facebook.com/pages/Pizza-of-Venice-CA/308622362552449