Ingredients with Measurements:
- 1 cup fresh cheese (queso fresco)
- 1 cup evaporated milk
- 1/2 cup vegetable oil
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1/2 cup ají amarillo paste
- 1/2 cup huacatay leaves, chopped
- 1/2 cup saltine crackers, crushed
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. In a blender or food processor, combine the cooked onion and garlic, ají amarillo paste, huacatay leaves, and saltine crackers. Blend until smooth.
3. Add the fresh cheese and evaporated milk to the blender, and blend until well combined.
4. Season with salt and pepper to taste.
5. Transfer the sauce to a serving bowl, and refrigerate until ready to use.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Serving size: 1/4 cup
Calories: 150
Total fat: 12g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 220mg
Total carbohydrates: 7g
Dietary fiber: 1g
Total sugars: 2g
Protein: 5g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or ricotta cheese.
- Ají amarillo paste can be substituted with a mixture of yellow bell pepper and hot pepper.
- Huacatay leaves can be substituted with fresh mint leaves.
Variations:
- For a spicier sauce, add more ají amarillo paste or hot pepper.
- For a creamier sauce, add more evaporated milk or sour cream.
- For a vegan version, substitute the fresh cheese and evaporated milk with tofu and soy milk.
Tips and tricks:
- To make the sauce smoother, strain it through a fine-mesh sieve before serving.
- The sauce can be made ahead of time and refrigerated for up to 3 days.
Storage instructions:
Refrigerate the sauce in an airtight container for up to 3 days.
Reheating instructions:
The sauce can be served cold or at room temperature. If reheating, warm it up in a saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the sauce in a small bowl or ramekin, garnished with chopped huacatay leaves or sliced hard-boiled eggs.
Garnishes:
Chopped huacatay leaves, sliced hard-boiled eggs, olives, or diced tomatoes.
Pairings:
The sauce pairs well with boiled potatoes, grilled chicken, or roasted vegetables.
Suggested side dishes:
White rice, quinoa, or corn on the cob.
Troubleshooting advice:
- If the sauce is too thick, add more evaporated milk or water.
- If the sauce is too thin, add more saltine crackers or fresh cheese.
Food safety advice:
- Make sure to use fresh ingredients and wash them thoroughly before using.
- Store the sauce in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Ocopa sauce is a traditional Peruvian sauce that originated in the city of Arequipa. It is made with ají amarillo paste, huacatay leaves, and fresh cheese, and is typically served with boiled potatoes.
Flavor profiles:
The sauce has a creamy and slightly spicy flavor, with hints of mint and cheese.
Serving suggestions:
Serve the sauce as a dip for boiled potatoes, or as a topping for grilled chicken or roasted vegetables.
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Region: Peruvian