Uchucuta - Peruvian Spicy Herb Sauce

Ingredients

• 1 cup (240ml) fresh cilantro leaves 1 cup (240ml) fresh cilantro leaves
• 1/2 cup (120ml) fresh huacatay leaves (Peruvian black mint) 1/2 cup (120ml) fresh huacatay leaves (Peruvian black mint)
• 2 rocoto peppers, seeds removed 2 rocoto peppers, seeds removed
• 3 cloves of garlic 3 cloves of garlic
• Juice of 2 limes Juice of 2 limes
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 12g, 1.7g
• Carbohydrates (total, sugars): 3g, 0.5g
• Protein: 1g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a blender or food processor, combine the cilantro, huacatay leaves, rocoto peppers, garlic, lime juice, and a pinch of salt.
2. 2.
   Blend until the mixture becomes a smooth paste.
3. 3.
   Gradually add the olive oil while blending until the sauce reaches a creamy consistency.
4. 4.
   Taste and adjust the seasoning with salt if needed.
5. 5.
   Transfer the Uchucuta sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Cilantro — Make sure to wash the cilantro thoroughly and remove any tough stems before using.
• Huacatay — If fresh huacatay leaves are not available, you can substitute with dried huacatay leaves. Use half the amount of dried leaves.
• Rocoto peppers — Handle rocoto peppers with caution as they are spicy. Wear gloves while removing the seeds to avoid skin irritation.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Olive oil — Use a good quality extra virgin olive oil for a rich and smooth texture.

Tips & Tricks

• For a milder version, remove the seeds from the rocoto peppers before adding them to the sauce.
• Adjust the amount of rocoto peppers according to your spice preference.
• Uchucuta can be stored in the refrigerator for up to a week.
• Drizzle Uchucuta over grilled meats or roasted vegetables for an extra burst of flavor.
• Use Uchucuta as a marinade for chicken or fish before grilling for a Peruvian twist.

Serving advice

Serve Uchucuta as a dipping sauce for empanadas, grilled skewers, or crispy yuca fries. It also pairs well with roasted potatoes or as a dressing for mixed greens.

Presentation advice

Transfer the Uchucuta sauce to a small bowl or ramekin and garnish with a sprig of fresh cilantro. Serve alongside the main dish or as part of a Peruvian-inspired platter.