|
|
|
Ocopa Sauce Arequepa-Style
Wednesday, 11 November 2009
Description
From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin
America, comes this unusual, delicious sauce that is traditionally
served over boiled and sliced potatoes that are garnished with lettuce,
olives, and hardboiled egg slices. Try it over fried fish as well.
Ingredients
At a glance
Cuisine
South American
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Moderate
Heat Level
4
Chile
Ají
Meal/Course
Sauce/Marinade/Rub
Makes
2 1/2 cups
8 dried yellow ají chiles, seeds and stems removed, soaked in water to
soften and pureed, or substitute 6 New Mexican red chiles
3 saltine-type crackers, crushed
1/4 cup walnuts, ground in a spice mill
1/2 cup grated Monterey Jack cheese
1/4 cup vegetable oil
1/4 cup crushed onion
1 clove garlic, mashed
2 hard-boiled eggs, minced
12 cooked shrimps, peeled and mashed
Milk
Salt and pepper to taste
Methods/steps
In a large bowl, combine the chiles, crackers, walnuts, cheese,
vegetable oil, onion, garlic, eggs, and shrimps and mix well to make a
thick paste. Drizzle in the milk as needed and, using a potato masher,
transform the paste into a thick sauce. Add salt and pepper to taste.
Yield: About 2 1/2 cups
|
|
Featured Rapid Recipe
|
Created by emily
This recipe was collected for me in Mombasa, Kenya by Richard Sterling,
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.” |
|
|
