Uchucuta Sauce (Andean Green Herb and Chile Sauce)
Uchucuta means ground chiles in the Quechua language. The main ingredients in a traditional sour and spicy sauce include the hard-to-find Peruvian huacatay and other wild herbs. I have improvised without them, using mint, cilantro, oregano, tarragon and parsley. If you can ever find huacatay, add a handful to the other herbs as today’s Peruvians do. This delicious sauce may be spooned over eggs, grilled or roasted meats, and even grilled vegetables. I even love it on boiled potatoes. It lasts well in the refrigerator for 3 days. Extra sauce may be frozen for a month.
- Serves: 1 person
- 1loosely packed cup flat-leaf parsley leaves
- 2loosely packed cups cilantro leaves
- ¼cup loosely packed fresh oregano leaves
- 1loosely packed cup fresh mint leaves
- 2tablespoons fresh tarragon leaves
- 2tablespoons lime juice plus a little more, if needed
- 2to 3 fresh, hot green chiles, chopped (See Note)
- ¼cup chopped feta cheese
- 2tablespoons peanut butter, preferably organic and freshly made
- ½teaspoon salt, or to taste
Step 1Wash the parsley, cilantro, oregano, mint and tarragon in deep water. Lift out of the water but leave some clinging to the leaves. Put in a blender with the lime juice, 4 tablespoons water, the chiles and the feta. Blend, pushing down with a rubber spatula as needed.
Step 2When you have a smooth blend, add the peanut butter and salt. Blend again to mix thoroughly. Check the balance of salt, heat and sourness. Add more herbs, chiles or lime juice if needed.