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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Messengers of the Incan empire carried an ocopa , a small bag, filled with a mixture of chilis, peanuts, and herbs to eat when they rested. Today, Ocopa sauce is associated with the city of Arequipa. This recipe is adapted from AARP's Segunda Juventud. It can be difficult to find fresh or dried huacatay outside of latin america. Bottled huacatay paste is the best substitute. Some people suggest combinations of mint and mexican marigold as a distant second best. Ingredients:
1/4 cup vegetable oil |
4 red onions, small, sliced |
4 garlic cloves, crushed |
herbs (2 sprigs huacatay, chopped) |
5 bell peppers, ajis amarillos, seeded and chopped |
3 graham crackers, crumbled |
4 ounces roasted peanuts |
8 ounces fresh white cheese, roughly crumbled |
evaporated milk (as needed) |
salt |
pepper |
Directions:
1. Heat the oil and saute onion, garlic, huacatay, and ají amarillo until well browned. Remove from heat and allow to cool.
2. In a food processor, coarsely mix the cooled vegetables with the cookies, peanuts, and cheese.
3. Slowely add evaporated milk, if needed, to reach a thick yet ourable consistency. Add salt and pepper to taste.
4. Serve over cold sliced boiled potatoes, garnished with boiled egg slices.
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