rocoto 2.0

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.