Uchucuta Sauce (Andean Green Herb and Chile Sauce)

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



  1. 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.
  2. 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.