Peruvian Anticuchos with Red Salsa Recipe

Name: Peruvian Anticuchos with Red Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup aji panca paste (see Note); 1/3 cup grapeseed oil; 6 garlic cloves, minced; 1/4 cup red wine vinegar; 2 teaspoons salt; 2 teaspoons finely chopped oregano; 1 teaspoon ground cumin; 3/4 teaspoon freshly ground black pepper; 1 pound hanger steak, cut into 1-inch cubes; 1 tablespoon aji limo paste; 1 roasted red bell pepper, chopped; 3 scallions, minced; 1/4 cup chopped cilantro; 1 garlic clove, minced; 2 tablespoons minced red onion; 1 tablespoon red wine vinegar; 1 tablespoon fresh lime juice; 1/4 cup grapeseed oil; Salt

Servings: persons

1/3 cup aji panca paste (see Note)
1/3 cup grapeseed oil
6 garlic cloves, minced
1/4 cup red wine vinegar
2 teaspoons salt
2 teaspoons finely chopped oregano
1 teaspoon ground cumin
3/4 teaspoon freshly ground black pepper
1 pound hanger steak, cut into 1-inch cubes
1 tablespoon aji limo paste
1 roasted red bell pepper, chopped
3 scallions, minced
1/4 cup chopped cilantro
1 garlic clove, minced
2 tablespoons minced red onion
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
1/4 cup grapeseed oil
Salt

1
Make the Anticuchos In a mini food processor, combine everything except the steak and red salsa ingredients and pulse to a coarse puree.
2
Transfer the marinade to a bowl, add the steak cubes and toss to coat.
3
Refrigerate for 2 hours.
4
Meanwhile, make the salsa In a mini food processor, pulse the aji limo paste with the roasted red bell pepper until nearly smooth.
5
Transfer to a bowl and fold in the rest of the salsa ingredients.
6
Season with salt.
7
Meanwhile, make the salsa Light a grill or preheat a cast-iron griddle.
8
Remove the steak from the marinade and thread the cubes onto small skewers, leaving a bit of space between the cubes.
9
Grill over moderately high heat, brushing once with any remaining marinade and turning occasionally, for about 8 minutes for medium meat.
10
Serve with the salsa.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/3 cup aji panca paste (see Note), 1/3 cup grapeseed oil, 6 garlic cloves, minced, 1/4 cup red wine vinegar, and more.

Yes, Peruvian Anticuchos with Red Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peruvian Anticuchos with Red Salsa

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