• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

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



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

buy generic propecia uk, http://www.fiery-foods.com/tramadol/order-tramadol-cod-overnight/