This is new sauce I recently learned to make. It is not authentic and substitutes ingredients more commonly found in the US. Use for dipping bread or serve over your favorite Peruvian or Bolivian dish. I slather it on almost anything.
- 8 each Huacatay (tagetes minuta) leaves
- 2 each Quirquina (Porophyllum ruderale) leaves
- 2 ounces Cotija style Mexican cheese
- 1 tablespoon olive oil
- 1/2 stalk celery
- 2 each jalapeno chile peppers
- 1/3 each yellow onion — About 3 oz
- 2 ounces milk
If you do not have Huacatay, substitute mint. Omit the Quirquina if you do not have it.
Chop the celery, & onion and place in blender or food processor.
Chop Jalapeno and de-seed for less spicy sauce. Use ulupica or rocoto if you have fresh.
Add milk, olive oil, cheese & blend thoroughly for at least 1 min until sauce is smooth.
Makes a light green sauce that can be put on bread or served with your favorite meat or chicken dish.