Authentic Sauces from Arepa Boss
Authentic Sauces | Arepa Boss | Venezuelan Chicken
Arepas. A-what?
Pronounced “A-Ray-Pa; Arepas are a sort of cake made from ground maize dough that are eaten predominantly in Venezuela and Colombia but can be found all over South America. These burger bun sized cakes could be described as a thick tortilla that are either grilled, fried or baked. This simple dough is made from ground maize, salt and water. Typically split in half, grilled and stuffed with a million and one different ingredients which make them the ultimate hand-held guilty pleasure.
Now you may be asking yourself, why am I talking about Arepas. Simply put, because I love them and we want to get the word out there that our vendor Arepa Boss is selling the real deal authentic Arepas as well as some of the best all-purpose sauces and marinated chicken. Quickly gaining popularity as a street food and a quick on the go meal, I guarantee you will be seeing Arepas all over the place soon.
Here’s their Line Up:
Pronounced “WAH-SA-KA-KA”. This Guasacaca sauce is so fresh, so unique and so delicious you will put it on everything. Basically the Venezuelan answer to Guacamole, this is an avocado based puree sauce with lots of garlic, cilantro and lime.
Usage: Any Grilled meats, Tacos, Eggs, Beans, Sandwich Spreads, Salads, Use as a dip for vegetables and chips.
Fave Usage: Hard grilled Skirt steak that is crusty with black pepper and ancho chili, sliced thinly with fresh cilantro and a squeeze of lime. Guasacaca for dipping.
This sauce also boasts the following:
Gluten Free / Vegan / Preservative Free / Fresh & Healthy
Heavy on the garlic and extremely addictive! This is Arepa Boss’ aioli with a kick. Not just your basic garlic mayo, with hints of cilantro and lime, you can safely put away the other mayos in your fridge and replace them with this.
Usage: Use as a mayo substitute. Amazing on sandwiches, as a dip base, potato salad base and so on. Make super condiments like spicy garlic mayo for fries or burgers.
Fave Usage: RMBLT, Red Miso Bacon, Butterleaf Lettuce, Vine Ripe Tomato and loads of Gaaarlic Mayo on a crusty ciabatta bun. 
Fresh and delicious with just the right amount of heat to add extra flavour and a bit of kick to any meal! This is a slightly coarser hot sauce that adds just as much flavor as it does heat which is the key to a great hot sauce.
Usage: Grilled Meats, Potatoes, Eggs, Mac ‘n Cheese, Tacos, Arepas. Kick up any of your scratch made sauces with a couple of splashes of the HAWT.
Fave Usage: Loaded Tater Tot Nachos. Green Onion, Diced Tomato, Cheddar, Mozza, Jalapenos and Hawt Sauce dumped all over.
This sauce also boasts the following:
Gluten Free / Vegan / Preservative Free / Fresh & Healthy
Juicy and tender, this smoky BBQ chicken is fully cooked, and just needs to be warmed up. Perfectly marinated in a combination of herbs and spices
Usage: Pulling the chicken off the bone makes this already marinated chicken so useful in a variety of dishes. Can be used in soups, arepas, tacos, salads, sandwiches, pizzas and more.
Fave Usage: AREPAS!! Take the thawed chicken and heat it up by bringing it to temperature in a pot of boiling water. Remove the chicken (reserve the juices) and pull all the meat. Add juices back to the chicken with a splash of HAWT Sauce and let sit.
Griddle or pan fry your arepa until golden brown on both sides, slice open. One side gets Gaaarlic Mayo, the other side gets Guasacaca. Pile the marinated chicken on, add fresh cilantro, queso fresco (or feta) and pickled red onion
Kai’s Pickled Red Onions
1 large red onion, core removed and thinly sliced ¼” inch
Pickling Liquid:
- ½ Cup Water
- ½ Cup Red Wine Vinegar (Alchemist Vinegars)
- 2 Tbsp Salt
- 2 Tbsp Sugar
- 1 Tbsp Mustard Seed
- 1 Tbsp Coriander Seed (TWP 27)
- 1 Tbsp Black Peppercorn (TWP 27)
- 1 Tbsp Fennel Seed
- 1 Tsp Crushed Chili Flake
- 1-2 Bay leaves
- 1 Sprig of fresh Thyme (HydraGreens)
- 1 Clove of Garlic smashed (Various Producers)
Method:
Bring all the pickling liquid ingredients to a boil for 3-5min (put the fan on, it’s going to get a little teary here). Strain the liquid and toss the spices, reserving the liquid. Place the onions in the pot, pour pickling liquid over the onions and bring back to a boil for one minute. Place the onions and liquid in a container with a tight lid and place in the fridge for a minimum of 2 hours (while hot). Make sure the onions are submerged in the liquid, you can use a piece of plastic wrap to cover the top of the onions to make sure they are submerged.
These are a great garnish with a punch of flavor and acid to salads, sandwiches and great with Charcuterie. The bright vibrant purple/red color adds a great visual impact to a dish.
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