A creamy ocopa sauce (6-8 portions)

Ingredients

• 5 medium potatoes

• 1/2 cup of huacatay leaves

• 5 yellow chili peppers

• 100 grams of roasted peanuts (whole or ground)

• 100 grams of cream cheese

• 1 cup of evaporated milk

• 1/2 of red onion

• 14 units of vanilla cookies

• 6 soda (saltine) crackers

• 1 clove of garlic

• Salt and pepper to taste

• Vegetable or olive oil

• Boiled eggs

• Black olives

• Lettuce leaves

Steps

• Remove the veins from the yellow chili peppers and cut. Cut the onion into julienne strips and then into squares. Finally, cut the clove into slices.

• In a frying pan, place oil and put the pieces of chili peppers, onion and garlic (medium heat). Stir until the onion and chili peppers are browned. There, add the huacatay in the pot, stir a little. Let cool.

• After a few minutes, place the chili, onion, garlic and huacatay in the blender. Also place the fresh cheese, the peanuts, 3 soda crackers (divided), the animal crackers, evaporated milk, pepper and a drizzle of oil. Blend it for 4 minutes at high speed.

• Check the salt and serve with the potatoes (cut and peeled). If you want, decorate with a boiled egg, olives and/or lettuce leaves.

Disfruta!

#homemade #peruviangastronomy #starter