Sauce

Ocopa Arequipeña

A thick chilled sauce of ají amarillo, huacatay, queso fresco, milk, peanuts, and crackers, traditionally served over potatoes.

What you’ll need

• ají amarillo paste: 80 g
• huacatay: 50 g
• queso fresco: 250 g
• evaporated milk: 200 ml
• peanuts: 100 g
• saltine crackers: 80 g
• vegetable oil: 40 ml
• fine salt: 6 g

How to make it

1. Toast the peanuts in a dry skillet for 4-5 minutes until nutty, then cool completely. If the ají amarillo paste tastes raw, cook it gently in the oil for 3 minutes.

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