Ocopa sauce is another Peruvian sauce made with the aji. Its very similar to the Huancaina sauce.
– 250 g of queso Parea, or any time of queso fresco
– 2 cloves of garlic
– 1/4 red onion
– 1/2 can of evaporated milk
– 1 to 2 cups of vegetable oil
– 5 yellow aji (chiles)
– animal crackers (thats what I use) about 10
– a handful or so of raw peanuts
-salt + pepper
What to do:
Chop the cheese into cubes, rough chop the onion. Seed and rough chop the aji and the garlic.
Put a pan on medium heat and add the onions, aji, and garlic. Saute a bit.
Let the mixture cool before adding it to the blender. Add all the other ingredients to the blender as well. As the sauce thickens, you’ll have to taste it. It’s a thicker sauce than the Huancaina and you might need the whole 2 cups of oil. Its all personal preference.
-You can cook this sauce with boiled potatoes and eggs Huancaina style, or with spinach pasta as I tested. Pretty tasty. Or with anything else you want to put it on!