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Salchipapas served with salsa rosada, fried potatoes and frankfurters
Street food style fries and sausages topped with creamy pink salsa rosada

Salchipapas with salsa rosada

Author: Flavelo
Recipes Quick Meals
The soul of Salchipapas is 'Salsa Rosada', or pink sauce. This seemingly simple mix of ketchup and mayonnaise enjoys cult status in Colombia and Peru. The secret lies in the ratios and the refreshing lemon juice, which 'cuts' through the greasiness of the mayonnaise. This dish is an indispensable companion to Latin American nightlife, a true communal meal best enjoyed from a large bowl shared with friends.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Deep frying pan: For frying the potatoes and sausages.
  • Small mixing bowl: For mixing the Salsa Rosada.
  • Kitchen paper: To absorb excess oil.
  • Grater (optional): If adding garlic to the sauce.

Allergen Information

⚠️ Eggs
⚠️ Mustard

Instructions

1 ✓

Peel the potatoes and cut into 1 cm thick chips. Place in cold water for 10 minutes, then drain and wipe completely dry with a tea towel.

Tip: Soaking washes away surface starch, so the edges don't burn too quickly during frying, and the result is crispier.
2 ✓

Prepare the Salsa Rosada: in a small bowl, mix the mayonnaise, ketchup, lemon juice, and crushed garlic (if using) until smooth. Place in the fridge until serving.

Tip: Citric acid emulsifies the flavours and breaks the greasiness of the mayonnaise, creating a fresher overall effect.
3 ✓

Cut the frankfurters into 2-3 cm pieces or rounds. In a frying pan with a little oil, fry over medium heat until red and crispy.

Tip: The skin of the sausage browning (Maillard reaction) adds extra flavour to the dish.
4 ✓

Heat the frying oil in a deep pan. If a piece of potato immediately rises to the top sizzling, the oil is hot enough. Fry the potatoes until golden brown.

Tip: If the oil isn't hot enough, the potato absorbs it. Hot oil immediately forms a crust on the surface, sealing the inside.
5 ✓

Drain the fried chips and salt while still hot. Pile onto a dish and place the fried frankfurters on top.

Tip: Salt sticks better to the hot, oily surface.
6 ✓

Drizzle generously with the cold Salsa Rosada and serve immediately.

Tip: The contrast between the cold sauce and hot food offers a unique sensory experience.

Recipe FAQ

Why did the potatoes turn out soggy?
The oil probably wasn't hot enough, or you put too many potatoes in at once. Always wipe potatoes dry before frying!
How long does Salsa Rosada keep?
It can be consumed for 2-3 days if kept in a closed container in the fridge.
What potatoes should I use?
Floury potatoes high in starch (e.g. Maris Piper, King Edward) are best for frying as they become truly crispy.

Ingredients

  • 8 pieces Frankfurters
  • 500 g Potatoes (floury variety for frying)
  • 3 tbsp Ketchup
  • 4 tbsp Mayonnaise
  • 1 tsp Fresh lemon juice
  • 1 clove Garlic (optional but recommended)
  • 400 ml Sunflower oil (for frying)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper