Peruvian Ocopa Sauce

Spinach pasta with Ocopa sauce

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

The cheese that we used is the Parea(right)

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.

The Ocopa sauce should be thick.

-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!



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