Salsa Ocopa Recipe

Ingredients

• 1 cup (240ml) huacatay leaves 1 cup (240ml) huacatay leaves
• 2 ají amarillo peppers, seeded and deveined 2 ají amarillo peppers, seeded and deveined
• 1 cup (240ml) unsalted peanuts 1 cup (240ml) unsalted peanuts
• 2 cloves of garlic 2 cloves of garlic
• 1 cup (240ml) queso fresco (fresh white cheese) 1 cup (240ml) queso fresco (fresh white cheese)
• 1/4 cup (60ml) evaporated milk 1/4 cup (60ml) evaporated milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 4g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the huacatay leaves, ají amarillo peppers, peanuts, garlic, queso fresco, evaporated milk, lime juice, cumin, and a pinch of salt.
2. 2.
   Blend until smooth and creamy, adding a little water if needed to achieve the desired consistency.
3. 3.
   Taste and adjust the seasoning with salt if necessary.
4. 4.
   Transfer the salsa to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled as a dip or sauce with your favorite dishes.

Treat your ingredients with care...

• Huacatay leaves — If you can't find fresh huacatay leaves, you can use dried huacatay leaves. Soak them in warm water for 10 minutes before using.
• Ají amarillo peppers — If fresh ají amarillo peppers are not available, you can use ají amarillo paste or substitute with a combination of yellow bell peppers and a small amount of habanero pepper for heat.

Tips & Tricks

• For a spicier version, leave the seeds and veins in the ají amarillo peppers.
• Adjust the consistency of the salsa by adding more evaporated milk for a thinner sauce or reducing the amount for a thicker dip.
• To make it more traditional, serve the Salsa Ocopa over boiled potatoes or yuca.
• If you prefer a milder flavor, reduce the amount of ají amarillo peppers.
• The salsa can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Salsa Ocopa chilled as a dipping sauce alongside boiled potatoes, grilled meats, or roasted vegetables. It can also be used as a flavorful spread for sandwiches or as a topping for tacos and burgers.

Presentation advice

Garnish the Salsa Ocopa with a sprinkle of chopped huacatay leaves and a drizzle of olive oil for an attractive presentation. Serve it in a colorful bowl or on a platter with a variety of dippers to create an inviting spread.