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–+ servings

Salsa Ocopa

Arequipa's nutty, herb-flecked sauce built on toasted nuts, aji amarillo, and huacatay, as good over roasted vegetables as it is over boiled eggs.
Print Recipe
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 2 cups
Calories: 110kcal

Ingredients

  • 1/2 cup walnuts or pecans
  • 2 aji amarillo peppers seeded (sub: 2 tbsp aji amarillo paste)
  • 1/4 cup fresh huacatay or substitute basil and mint
  • 1/2 cup heavy cream
  • 1/4 cup queso fresco crumbled
  • 1 clove garlic
  • 2 tbsp olive oil
  • Sea salt to taste

Instructions

  • Toast the nuts in a dry skillet 2–3 minutes, until fragrant.
  • Combine the toasted nuts, aji amarillo, huacatay, cream, queso fresco, garlic, and olive oil in a blender.
  • Blend until smooth, adding a little extra cream if too thick.
  • Season with salt to taste.

Nutrition

Serving: 2tbsp | Calories: 110kcal | Protein: 3g | Fat: 10g | Fiber: 1g
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