Let’s discuss Tari Hot Sauce—the so-called “#1 hot sauce of Peru.” I haven’t personally surveyed every Peruvian about this, but I’ll take their word for it. Besides, how can I not trust it once you slap a llama on the label?
First off, let’s address the texture. This isn’t your runny, watery hot sauce that drips off your food like it’s trying to escape. No, Tari is so creamy that if hot sauces had a dairy aisle, it would be front and center. This means it clings to your food with the tenacity of a toddler who just learned the word “no.” Whether you’re dunking fries or slathering it onto a burger, Tari is not letting go.
Now, let’s get into the peppers—because apparently, Peru doesn’t mess around. Tari comes in two varieties: Rocoto and Ají Amarillo. The Rocoto version is fiery and smoky and packs the heat that makes you question your life choices in the best way possible. It’s the spice that says, “You thought you were tough, didn’t you?” Meanwhile, the Ají Amarillo variety is its milder, tangier cousin—less of a fire-breathing dragon, more of a sassy little chili with a zing. Both are loaded with flavor, meaning you can put them on almost anything. Burgers? Yes. Sushi? It’s weird, but somehow, yes. Breakfast cereal? I mean, I wouldn’t, but you do you.
Let’s not forget the traditional Peruvian “batán” method used to make this stuff. Grinding peppers with stone instead of metal gives it a deeper, more authentic flavor. I don’t know the science behind it, but if someone told me ancient Andean spice monks crafted this sauce, I wouldn’t even question it.
So, is Tari Hot Sauce a must-try? Absolutely. Should you be a little afraid of it? Also yes. But this might be your new obsession if you enjoy bold flavors, culinary adventure, and sauces that don’t run away at the first sign of trouble. Give it a go, and let me know if you suddenly want to put a llama on everything you own.