From the Andean Peaks: A Fiery Peruvian Garlic & Herb Sauce (Uchucuta)
Details
A fiery, fresh, no-cook sauce that brings the authentic taste of the Peruvian highlands to your table.
Ingredients
Instructions
Combine The Deseeded Rocoto Peppers
Combine the deseeded rocoto peppers, garlic cloves, crumbled queso fresco, huacatay leaves (or mint/cilantro mix), and roasted peanuts in a blender or food processor.
Slowly Drizzling In The Vegetable Oil And Then
Blend on high, slowly drizzling in the vegetable oil and then the evaporated milk until you reach a smooth, creamy consistency.
Add A Little More Milk
If the sauce is too thick, add a little more milk until it reaches your desired thickness.
Season Generously With Salt To Taste And Blend
Season generously with salt to taste and blend once more to combine.
Allow The Flavors To Meld Together
For best results, let the sauce rest in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve Chilled
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