Ocopa Sauce, Arequipa-Style Recipe

Ocopa Sauce, Arequipa-Style Recipe

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45 juta s/d 2.5 milyar listing 2018
Ocopa Sauce, Arequipa-Style Recipe Ocopa Sauce, Arequipa-Style Recipe Ocopa Sauce, Arequipa-Style Recipe, Yield : About 21/2 cups (591 mL) Heat Scale : Medium 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 garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well. Ingredients : 8 dried yellow aji chiles, stems and seeds removed, soaked in water to soften and puréed (or substitute 6 dried red New Mexican chiles) 3 soda crackers, crushed 1/4 cup (59 mL) walnuts, ground in a spice mill 1/2 cup (118 mL) grated Monterey Jack cheese 1/4 cup (59 mL) vegetable oil 1/4 cup (59 mL) crushed onion 1 clove garlic, peeled and mashed 2 hard-boiled eggs, minced 12 medium shrimp, cooked, peeled, and mashed Milk as needed Salt, to taste Freshly ground black pepper, to taste Method : In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, onion, garlic, eggs, and shrimp and mix well to make a thick paste. Drizzle in milk as needed and use a potato masher to transform the paste into a thick sauce. Add salt and pepper to taste.

Ocopa Sauce, Arequipa-Style Recipe

Yield : About 21/2 cups (591 mL) Heat Scale : Medium 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 garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well. Ingredients :
    • 8 dried yellow aji chiles, stems and seeds removed, soaked in water to soften and puréed (or substitute 6 dried red New Mexican chiles)
    • 3 soda crackers, crushed
    • 1/4 cup (59 mL) walnuts, ground in a spice mill
    • 1/2 cup (118 mL) grated Monterey Jack cheese
    • 1/4 cup (59 mL) vegetable oil
    • 1/4 cup (59 mL) crushed onion
    • 1 clove garlic, peeled and mashed
    • 2 hard-boiled eggs, minced
    • 12 medium shrimp, cooked, peeled, and mashed
    • Milk as needed
    • Salt, to taste
    • Freshly ground black pepper, to taste
Method : In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, onion, garlic, eggs, and shrimp and mix well to make a thick paste. Drizzle in milk as needed and use a potato masher to transform the paste into a thick sauce. Add salt and pepper to taste. arequipa-style, arequipa-style recipe, how to cook ocopa sauce, how to make ocopa sauce, ingredients ocopa sauce, method ocopa sauce, ocopa sauce, ocopa sauce recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Ocopa Sauce, Arequipa-Style Recipe

Article Categories : American Recipes, Recipes

Ocopa Sauce, Arequipa-Style Recipe

Yield : About 21/2 cups (591 mL)
Heat Scale : Medium

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 garnished with lettuce, olives, and hardboiled egg slices. Try it over fried fish as well.

Ingredients :

    • 8 dried yellow aji chiles, stems and seeds removed, soaked in water to soften and puréed (or substitute 6 dried red New Mexican chiles)
    • 3 soda crackers, crushed
    • 1/4 cup (59 mL) walnuts, ground in a spice mill
    • 1/2 cup (118 mL) grated Monterey Jack cheese
    • 1/4 cup (59 mL) vegetable oil
    • 1/4 cup (59 mL) crushed onion
    • 1 clove garlic, peeled and mashed
    • 2 hard-boiled eggs, minced
    • 12 medium shrimp, cooked, peeled, and mashed
    • Milk as needed
    • Salt, to taste
    • Freshly ground black pepper, to taste

Method :

In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, onion, garlic, eggs, and shrimp and mix well to make a thick paste. Drizzle in milk as needed and use a potato masher to transform the paste into a thick sauce. Add salt and pepper to taste.