Ocopa Sauce

Ocopa Sauce

PERU

SIDES

55 MINS

SERVES 4

PREP TIME: 30 MINS

COOK TIME: 25 MINS

Inca's Food Dried Yellow Hot Pepper 1.5oz
Inca's Food Yellow Hot Pepper 10.5oz
Inca's Food Garlic Paste 15.7oz
Inca's Food Black Mint 12oz
Inca's Food Precooked and Frozen Yellow Potato with Peel 15oz
Inca's Food Botija Olives 20oz

INGREDIENTS

4 oz Inca’s Food Mirasol (or 3 tablespoons of Inca’s Food Mirasol Chili Pepper Paste)
2 tablespoons Inca’s Food Ají Amarillo Paste
6 oz onion, chopped
2 garlic cloves (or 2 teaspoons of Inca’s Food Minced Garlic)
4 oz peanut, toasted
Inca’s Food Huacatay Leaves (black mint optional), or 1 teaspoon Doña Isabel Huacatay Paste
6 soda crackers
½ cup evaporated milk
½ cup milk
½ cup queso fresco (white cheese, diced)
Salt

To Serve:
1 lb Inca’s Food Yellow Potatoes, boiled and peeled if needed, and sliced (or any potatoes, if you can’t find yellow)
Lettuce leaves
10 black olives
2 hard-boiled eggs, in quarters or slices
½ cup queso fresco (white cheese) finely diced
Salt

PREPARATION

To Make the Sauce:
STEP 1

Roast the onion and garlic in a clean saucepan. Reserve.

STEP 2
Boil the Ají Mirasol, changing the water three times. Peel and discard the seeds.

STEP 3
In a blender process chili peppers, garlic, onion, peanuts, milks, queso fresco, soda crackers, huacatay leaves or paste. Season with salt.

To Serve:
STEP 1

In a dish put lettuce leaves, potato slices, and cover with the sauce. Decorate with hard-boiled eggs, white cheese, and black olives.