There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Aji Peppers of South America
The C. baccatum species, familiarly termed aji throughout South America, originated in either Bolivia or Peru and was probably domesticated in Peru about 2,500 b .c .
Chile Peppers and the Incas
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.