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.
- Total:
- Serves: 1 person
Ingredients
- 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
Instructions
Step 1
Wash 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 2
When 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.