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ocopa peruana servida con papas cocidas y huevo duro - peruvian ocopa sauce served with boiled potatoes and hard boiled egg
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Ocopa Arequipeña Recipe (Huacatay Sauce)

A classic Peruvian appetizer featuring a complex, creamy green sauce made from huacatay, roasted peanuts, and aji amarillo, served over boiled potatoes.
Course Entrée
Cuisine peruvian
Keyword black mint, ocopa, Ocopa Arequipeña, peruvian mint
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8 people
Author Brandon Castillo

Equipment

  • Pan
  • Blender

Ingredients

  • 3 tbsp of Vegetable Oil
  • 1 Red Onion chopped
  • 3 Garlic Cloves crushed
  • 3 tbsp of Aji Amarillo Chili
  • 3 tbsp of “Huacatay Paste”
  • 1 Green Pepper chopped
  • 200 gr of fresh cheese
  • 1/2 Cup of animal crackers
  • 1/4 cup roasted peanuts
  • 1 Cup of Evaporated Milk
  • Salt and pepper

Serve With:

  • Hard-boiled eggs
  • Cooked potatoes
  • Black Olives

Instructions

  • In a pan on medium/high heat add oil and cook your onions, garlic, green pepper, "Ají Amarillo paste until tender
  • Once its cooked add the cooked veggies to a blender with milk , cheese, animal crackers, Huacatay paste and some salt and pepper blend until smooth.
  • Serve the dish with some cooked potatoes, hard-boiled eggs, olives
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