Uchucuta-inspired Hmong Herb Sauce

Ingredients

While the original Uchucuta sauce from Peruvian cuisine typically includes ingredients like rocoto peppers and huacatay (Peruvian black mint), this adaptation for Hmong cuisine replaces those ingredients with Hmong chili peppers and cilantro. The Hmong version also incorporates lime juice and fish sauce to enhance the flavors and provide a tangy element. These modifications ensure that the sauce aligns with the taste preferences and availability of ingredients in Hmong cuisine. We alse have the original recipe for Uchucuta, so you can check it out.

• 2 cups (480ml) fresh cilantro leaves 2 cups (480ml) fresh cilantro leaves
• 1 cup (240ml) fresh mint leaves 1 cup (240ml) fresh mint leaves
• 4 cloves garlic 4 cloves garlic
• 2 Hmong chili peppers, seeds removed 2 Hmong chili peppers, seeds removed
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 2g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, combine the cilantro, mint leaves, garlic, Hmong chili peppers, lime juice, fish sauce, vegetable oil, and a pinch of salt.
2. 2.
   Blend until smooth and well combined, scraping down the sides if necessary.
3. 3.
   Taste and adjust the seasoning, adding more salt or lime juice if desired.
4. 4.
   Transfer the sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve as a dipping sauce, marinade, or dressing with your favorite Hmong dishes.

Treat your ingredients with care...

• Cilantro — Make sure to use only the leaves and tender stems, discarding any tough stems.
• Mint leaves — Choose fresh mint leaves for the best flavor. Remove any tough stems before using.
• Hmong chili peppers — Adjust the number of chili peppers according to your desired level of spiciness. Remove the seeds for a milder sauce.

Tips & Tricks

• For a smoother consistency, strain the sauce through a fine-mesh sieve after blending.
• Adjust the spiciness by adding more or fewer Hmong chili peppers.
• Add a touch of honey or sugar if you prefer a slightly sweeter sauce.
• Experiment with different herbs like Thai basil or Vietnamese coriander for unique flavor variations.
• Store the sauce in an airtight container in the refrigerator for up to one week.

Serving advice

Serve the Uchucuta-inspired Hmong Herb Sauce alongside grilled meats, steamed vegetables, or as a dipping sauce for spring rolls. It also pairs well with rice dishes and noodles.

Presentation advice

Garnish the sauce with a sprig of fresh cilantro or mint leaves to add a pop of color. Serve it in a small bowl or ramekin alongside the main dish for a visually appealing presentation.