Dish

Salsa ocopa

Ocopa Sauce

Salsa ocopa is a traditional Peruvian sauce that is made with huacatay leaves, peanuts, and cheese. The sauce is creamy, spicy, and slightly sweet, and it is often served with boiled potatoes or grilled meats. To make the sauce, blend together huacatay leaves, peanuts, cheese, garlic, onion, and chili peppers in a food processor. Add a little water to thin the sauce to the desired consistency. Serve the sauce immediately or store it in the refrigerator for later use.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Sauce

Origins and history

Salsa ocopa is believed to have originated in the city of Arequipa, in southern Peru. The sauce is named after the ocopa, a type of potato that is commonly used in Peruvian cuisine. Today, Salsa ocopa is enjoyed throughout Peru and is also popular in some parts of the United States.

Dietary considerations

Salsa ocopa is not suitable for those who are allergic to peanuts or dairy products. It is also high in calories and fat, so it should be consumed in moderation.

Variations

There are many variations of Salsa ocopa, including some that use different types of cheese or chili peppers. Some recipes also call for the addition of cilantro or parsley to give the sauce a little extra flavor.

Presentation and garnishing

Salsa ocopa can be presented in a small bowl or ramekin, with the boiled potatoes or grilled meats arranged around it. Garnish with a sprig of huacatay or a sprinkle of chopped peanuts for added visual appeal.

Tips & Tricks

To make the sauce even spicier, add more chili peppers or a pinch of cayenne pepper. For a creamier version, add a dollop of sour cream or Greek yogurt.

Side-dishes

Salsa ocopa is often served with boiled potatoes or grilled meats, such as chicken or beef. It can also be used as a dip for vegetables or tortilla chips.