Ingredients with Measurements:
- 1 cup of fresh cilantro leaves
- 1/2 cup of fresh parsley leaves
- 1/2 cup of fresh mint leaves
- 1/2 cup of roasted peanuts
- 2 garlic cloves
- 1/2 onion, chopped
- 2 roasted red peppers, peeled and seeded
- 1/4 cup of vegetable oil
- 1/4 cup of evaporated milk
- 1 tablespoon of aji amarillo paste
- 1 tablespoon of white vinegar
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine cilantro, parsley, mint, peanuts, garlic, onion, and roasted red peppers. Pulse until finely chopped.
2. Add vegetable oil, evaporated milk, aji amarillo paste, white vinegar, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning if necessary.
4. Serve with boiled potatoes, corn, or grilled meats.
Time:
Preparation time: 15 minutes
Cooking time: N/A
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Total fat: 18g
Saturated fat: 3g
Cholesterol: 5mg
Sodium: 150mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 4g
Protein: 6g
Substitutions for ingredients:
- Aji amarillo paste can be substituted with other chili paste or hot sauce.
- Roasted red peppers can be substituted with fresh red bell peppers.
Variations:
- Add 1/4 cup of grated Parmesan cheese for a cheesy twist.
- Substitute peanuts with almonds or cashews for a different nutty flavor.
Tips and tricks:
- To make the sauce spicier, add more aji amarillo paste or chili flakes.
- For a creamier texture, add more evaporated milk or heavy cream.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Garnish with chopped cilantro or roasted peanuts.
Garnishes:
- Chopped cilantro
- Roasted peanuts
- Sliced red onions
Pairings:
- Boiled potatoes
- Corn on the cob
- Grilled chicken or beef
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add more evaporated milk or water to thin it out.
- If the sauce is too thin, add more peanuts or roasted red peppers to thicken it up.
Food safety advice:
- Make sure to wash all vegetables and herbs before using them.
- Store leftover sauce in the refrigerator and consume within 3 days.
Food history:
- Ocopa is a traditional Peruvian sauce made with herbs, peanuts, and chili peppers. It is typically served with boiled potatoes or corn.
Flavor profiles:
- The sauce has a nutty, herbaceous, and slightly spicy flavor.
Serving suggestions:
- Serve the sauce as a dip or spread for vegetables, crackers, or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian