Peruvian on Kvalifood

Ocopa

Tue, 16 Nov 2021 09:30:30 +0100

Ocopa - kvalifood.com

Ocopa is a Peruvian sauce from Arequipa, made from dried aji mirasol peppers, peanuts, fresh cheese, and huacatay (black mint). It is traditionally served as a composed dish: boiled potato slices on lettuce, covered with the sauce, and garnished with hard-boiled eggs, olives, and cheese.

Makes 8 servings of sauce

Ingredients

Sauce

115 g dried aji mirasol peppers (or 3 tbsp aji mirasol paste)
2 tbsp aji amarillo paste
170 g onion (ca. 1 medium), coarsely chopped
2 garlic cloves (ca. 10 g)
115 g roasted unsalted peanuts
55 g roasted walnuts
6 soda crackers (ca. 42 g)
120 ml evaporated milk
120 ml whole milk
115 g queso fresco, diced
1 tsp huacatay paste (or a small handful of fresh leaves)
salt, to taste

To serve

450 g yellow potatoes, boiled, sliced into rounds
lettuce leaves
2 hard-boiled eggs, quartered
8-10 black olives
queso fresco, diced, extra

Sauce

4 oz dried aji mirasol peppers (or 3 tbsp aji mirasol paste)
2 tbsp aji amarillo paste
6 oz onion (ca. 1 medium), coarsely chopped
2 garlic cloves (ca. 2 tsp)
4 oz roasted unsalted peanuts
2 oz roasted walnuts
6 soda crackers (ca. 1½ oz)
4 fl oz evaporated milk
4 fl oz whole milk
4 oz queso fresco, diced
1 tsp huacatay paste (or a small handful of fresh leaves)
salt, to taste

To serve

1 lb yellow potatoes, boiled, sliced into rounds
lettuce leaves
2 hard-boiled eggs, quartered
8-10 black olives
queso fresco, diced, extra

Directions

If using dried aji mirasol: cut open, remove seeds and veins. Boil in water, drain, and repeat with fresh water two more times (three boils total). Set aside.
Roast the onion and garlic in a dry pan over medium heat until lightly charred and softened (8-10 minutes).
Blend the prepared peppers (or paste), roasted onion, garlic, peanuts, walnuts, crackers, both milks, queso fresco, huacatay, and salt until completely smooth. Adjust thickness with more milk.
Arrange lettuce on plates. Layer potato slices, spoon sauce generously over them, and garnish with eggs, olives, and extra cheese.

Notes

Do not cook the sauce after blending.
Aji mirasol paste can replace dried peppers (skip boiling step).
Any plain cracker works for thickening.
Huacatay paste is available jarred at Latin American stores. Start with 1 tsp.
Keeps 3-4 days refrigerated. Thin with milk when reheating.

Leche de Tigre

Sun, 05 Jan 2020 03:55:00 +0100

Leche de Tigre - kvalifood.com

Leche de tigre (“tiger’s milk”) is the seasoned lime juice used to cure Peruvian ceviche. Modern versions blend raw fish into the liquid, giving it the characteristic milky, cloudy appearance. It is served as an aperitif in small glasses or used as the curing liquid for ceviche.

Makes ca. 350 ml (2-3 servings)

Ingredients

200 ml freshly squeezed lime juice (about 8-10 limes)
100 ml fish stock, cold
80 g firm white fish fillet (sea bass, sole, or flounder), cut small
40 g red onion (ca. 1/4 medium), roughly chopped
40 g celery (about 1 rib), roughly chopped
1 garlic clove (ca. 5 g), peeled
10 g fresh ginger root, peeled, sliced
4 cilantro stems (leaves removed), roughly chopped
1 tsp aji limo paste (or aji amarillo paste)
1 tsp kosher salt, to taste
4-5 ice cubes

¾ cup freshly squeezed lime juice (about 8-10 limes)
3½ fl oz fish stock, cold
3 oz firm white fish fillet (sea bass, sole, or flounder), cut small
1½ oz red onion (ca. 1/4 medium), roughly chopped
1½ oz celery (about 1 rib), roughly chopped
1 garlic clove (ca. 1 tsp), peeled
2 tsp fresh ginger root, peeled, sliced
4 cilantro stems (leaves removed), roughly chopped
1 tsp aji limo paste (or aji amarillo paste)
1 tsp kosher salt, to taste
4-5 ice cubes

Directions

Squeeze limes immediately before use. Keep juice cold.
Place lime juice, fish stock, and fish pieces in a blender.
Add onion, celery, garlic, ginger, cilantro stems, aji paste, and salt.
Add ice cubes. Blend until smooth, 30-60 seconds. Do not over-blend.
Strain through a fine-mesh sieve, pressing solids to extract liquid.
Adjust salt. If very sour, a small pinch of sugar can balance it.
Serve immediately in chilled glasses, or use to cure ceviche. Can be refrigerated up to 1 day.

Notes

The fish gives it the milky appearance and umami depth. Without fish, it is just seasoned lime juice.
Aji limo is the classic ceviche chili. Aji amarillo is a common substitute.
Keep everything cold throughout preparation.
For ceviche: pour over 400 g cubed fresh fish, add sliced red onion, and let sit 5-15 minutes.

Crema de Rocoto

Sun, 18 Nov 2018 10:11:03 +0100

Crema de Rocoto - kvalifood.com

A smooth, creamy rocoto sauce made with queso fresco and evaporated milk. This is the more characteristic Peruvian preparation of rocoto sauce, with the boiling step taming the heat without killing the flavor.

Serve it alongside anticuchos, pollo a la brasa, grilled meats, potatoes, or as a dip with bread.

Makes ca. 350 ml

Ingredients

3 fresh rocoto peppers (ca. 240 g), or 5 smaller ones
100 g queso fresco, cubed
50 g red onion (ca. 1/2 small), roughly chopped
2 garlic cloves (ca. 10 g), peeled
3 tbsp evaporated milk
3 tbsp vegetable oil (or olive oil)
1 tbsp fresh lime juice
salt, to taste
black pepper, to taste

3 fresh rocoto peppers (ca. 8½ oz), or 5 smaller ones
3½ oz queso fresco, cubed
2 oz red onion (ca. 1/2 small), roughly chopped
2 garlic cloves (ca. 2 tsp), peeled
3 tbsp evaporated milk
3 tbsp vegetable oil (or olive oil)
1 tbsp fresh lime juice
salt, to taste
black pepper, to taste

Directions

Halve the rocotos. Remove all seeds and veins. Wear gloves.
Boil the rocoto halves in salted water for 10 minutes. Drain and cool.
Blend the boiled rocoto, queso fresco, onion, garlic, evaporated milk, oil, and lime juice until smooth.
Season with salt and pepper. Adjust thickness with more milk (thinner) or more cheese (thicker).
Refrigerate at least 1 hour before serving. Keeps 5-7 days.

Notes

The boiling step tames the heat without killing the flavor.
Queso fresco is essential for the creamy body. Cotija works as substitute.
If rocotos are unavailable, use Fresno peppers or habanero (different heat profile).

Fresh Salsa de Rocoto

Sun, 18 Nov 2018 10:11:03 +0100

Fresh Salsa de Rocoto - kvalifood.com

A chunky, bright salsa made with fresh rocoto peppers, tomatoes, and red onion. Quick to make and good alongside grilled meats, anticuchos, or as a dip.

Makes ca. 475 ml

Ingredients

280 g ripe tomatoes (ca. 2 medium), roughly chopped
150 g red onion (ca. 1 medium), roughly chopped
2 fresh rocoto peppers (ca. 60 g), stemmed, seeded, roughly chopped
2 tbsp fresh lime juice
2 tbsp red wine vinegar
1 tsp fine sea salt
fresh cilantro leaves (optional)

10 oz ripe tomatoes (ca. 2 medium), roughly chopped
5½ oz red onion (ca. 1 medium), roughly chopped
2 fresh rocoto peppers (ca. 2 oz), stemmed, seeded, roughly chopped
2 tbsp fresh lime juice
2 tbsp red wine vinegar
1 tsp fine sea salt
fresh cilantro leaves (optional)

Directions

Pulse tomatoes, onion, and rocoto in a food processor to a textured but not smooth consistency.
Add lime juice, vinegar, and salt. Pulse briefly.
Add cilantro if using. Pulse once or twice.
Serve immediately or refrigerate up to 3 days.

Salsa Huancaina

Sun, 31 Aug 2014 15:07:52 +0100

Salsa Huancaina - kvalifood.com

Salsa huancaina is a Peruvian cheese sauce defined by aji amarillo and queso fresco, thinned with evaporated milk and thickened with soda crackers. It is traditionally served over boiled potatoes (papa a la huancaina) and also works as a dip or pasta sauce.

Makes ca. 500 ml sauce

Ingredients

250 g queso fresco, cubed (or farmer’s cheese; substitute: feta)
100 g aji amarillo paste (about 80 ml)
200 ml evaporated milk
3 tbsp vegetable oil (ca. 40 ml)
4 soda crackers (ca. 12 g)
1/2 small red onion (ca. 35 g), roughly chopped (optional)
1 garlic clove (ca. 5 g), roughly chopped (optional)
salt, to taste

9 oz queso fresco, cubed (or farmer’s cheese; substitute: feta)
3½ oz aji amarillo paste (about 2¾ fl oz)
¾ cup evaporated milk
3 tbsp vegetable oil (ca. 1¼ fl oz)
4 soda crackers (ca. 2½ tsp)
1/2 small red onion (ca. 1 oz), roughly chopped (optional)
1 garlic clove (ca. 1 tsp), roughly chopped (optional)
salt, to taste

Directions

Simple version (no-cook):

Aji de Huacatay

Tue, 01 Nov 2011 20:55:48 +0100

Aji de Huacatay - kvalifood.com

Aji de huacatay is a Peruvian sauce built on two essentials: aji amarillo (the chile) and huacatay (black mint, Tagetes minuta). The traditional Andean version uses fresh cheese, evaporated milk, and peanuts. It is served as a cold condiment alongside anticuchos, pollo a la brasa, grilled corn, and potatoes.

Makes ca. 350 ml

Ingredients

40 g fresh huacatay (black mint) leaves, thick stems removed
2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 30 g), or 2 tbsp aji amarillo paste
150 g queso fresco, cubed (or mild feta)
60 ml evaporated milk (unsweetened)
40 g roasted unsalted peanuts
3 tbsp vegetable oil, divided
1 garlic clove (ca. 5 g), peeled
2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
salt, to taste

1 cup fresh huacatay (black mint) leaves, thick stems removed (ca. 1½ oz)
2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 1 oz), or 2 tbsp aji amarillo paste
5½ oz queso fresco, cubed (or mild feta)
2 fl oz evaporated milk (unsweetened)
1½ oz roasted unsalted peanuts
3 tbsp vegetable oil, divided
1 garlic clove (ca. 1 tsp), peeled
2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
salt, to taste

Directions

If using fresh aji amarillo: heat 1 tbsp oil in a small pan. Cook the aji chunks 3-4 minutes until softened. Let cool. Skip if using paste.
Place huacatay, aji (or paste), garlic, peanuts, queso fresco, evaporated milk, and a pinch of salt in a blender.
Blend on high 1-2 minutes until smooth and creamy.
With the blender running, drizzle in the remaining 2 tbsp oil.
Adjust salt. If too thick, add a splash of milk. If too thin, blend in the crackers.
Serve at room temperature or slightly chilled. Keeps 5 days refrigerated.

Notes

Fresh huacatay gives a brighter result than paste. If using paste, use 2 tbsp.
Queso fresco is traditional. Mild feta works – rinse to reduce saltiness.
Peanuts add body and are traditional in Andean sauces.
For more heat, add half a small rocoto pepper (not jalapeno).

Aji Amarillo Paste

Tue, 23 Mar 2010 17:18:44 +0100

Aji Amarillo Paste - kvalifood.com

Aji amarillo paste is a foundational Peruvian ingredient, not a finished sauce. It goes into aji de gallina, causa, papa a la huancaina, and dozens of other dishes. The paste is simply blanched, peeled aji amarillo peppers blended with a small amount of liquid.

Makes ca. 200 ml paste

Ingredients

500 g fresh aji amarillo peppers (or frozen, thawed), about 12-15 peppers
1-2 tbsp water (or neutral vegetable oil), for blending
1 pinch salt (optional)

1 lb fresh aji amarillo peppers (or frozen, thawed), about 12-15 peppers
1-2 tbsp water (or neutral vegetable oil), for blending
1 pinch salt (optional)

Directions

Wearing gloves, cut each pepper in half lengthwise. Remove and discard stems, seeds, and white veins.
Place cleaned peppers in a pot, cover with water. Bring to a boil, reduce to a simmer, and cook 10 minutes until skins loosen.
Drain and let cool until comfortable to handle.
Peel off the skins.
Transfer peeled peppers to a blender. Add 1-2 tbsp water or oil. Blend until smooth.
Add salt if desired.

Notes

For a milder paste, repeat the blanching up to 3 times with fresh water each time.
Refrigerate in an airtight container up to 5 days. Freeze in ice cube trays for up to a year.
Frozen peppers work fine. Thaw before proceeding.
This is a base ingredient, not a finished condiment.