Salchipapas
Salchipapas Say it: sal-chee-PAH-pahs
Salchipapas is a beloved Peruvian street food that combines thick-cut french fries with sliced hot-dog sausages, typically served with a trio of sauces: ketchup, mustard, and aji amarillo mayonnaise. Originating in Lima, it is a quick, satisfying, and affordable snack enjoyed by locals of all ages at street carts, markets, and late-night food stands. The contrast of crispy potatoes and juicy sausage pieces creates a comforting, savory bite that is often finished with a sprinkle of salt and a squeeze of lime.
Salchipapas
Salchipapas
Pronounced sal-chee-PAH-pahs
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the potatoes and cut them into thick fries about ½ inch (1.25 cm) wide. Place in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat very dry with a clean kitchen towel.
Heat the vegetable oil in a deep pot or Dutch oven to 325°F (165°C). Fry the potatoes in two batches for 4–5 minutes until pale and just starting to firm; remove with a slotted spoon and drain on paper towels.
Increase oil temperature to 375°F (190°C). Return the fries to the hot oil and cook 4–6 minutes more until deep golden and crisp. Transfer to a large bowl and immediately sprinkle with the sea salt.
While the fries cook, slice each sausage on the diagonal into ½-inch (1.25 cm) pieces. In a large skillet over medium heat, fry the sausage pieces in 1 tablespoon of the hot oil until nicely browned and slightly crispy at the edges, about 5 minutes.
Mix the mayonnaise with the aji amarillo paste (or paprika-turmeric substitute) until smooth and bright yellow. Prepare small bowls of ketchup and mustard.
Add the hot sausage slices to the bowl of salted fries and toss gently to combine.
Serve immediately on plates or in paper trays with the three sauces and lime wedges on the side.
Regional variants
In some regions of Peru, salchipapas may include additional proteins such as sliced chorizo or even a fried egg on top. Modern versions sometimes feature sweet potato fries or are served with guacamole.
Cook's notes
- For extra-crispy fries, double-fry them as described and avoid overcrowding the pot.
- Traditional Peruvian aji amarillo paste gives the mayo its signature heat and color; the paprika-turmeric mix is the closest everyday substitute.
- Street vendors often add a drizzle of chimichurri-style salsa criolla; thinly sliced red onion pickled in lime juice and vinegar makes a refreshing topping.
Serve with
Cold Inca Kola, chicha morada, or a cold beer; often accompanied by a simple salsa criolla.
Make ahead and storage
Fries and sausages are best served fresh. Sauces can be prepared up to 2 days ahead and refrigerated.
