Peruvian Black Mint Sauce (ají De Huacatay)

Peruvian Black Mint Sauce, also known as Ají de Huacatay, is a traditional sauce from Inca Cuisine that adds a burst of flavor to any dish. This creamy and aromatic sauce is made with huacatay, a black mint native to the Andes region, and is commonly served with grilled meats, potatoes, or used as a dipping sauce.

Peruvian Black Mint Sauce (ají De Huacatay)

Ingredients

  • 1 cup huacatay leaves
  • 3 garlic cloves
  • 1/2 cup vegetable oil
  • 1/4 cup white vinegar
  • Salt and pepper to taste

Instructions

  1. Wash the huacatay leaves and remove any tough stems.
  2. In a blender or food processor, combine the huacatay leaves, garlic, vegetable oil, and white vinegar. Blend until smooth.
  3. Season with salt and pepper to taste.
  4. Transfer the sauce to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
3g
Protein
2g
Fat
4g

Supplies

Bowl Blender or food processor

Tools

Knife Cutting board

Serving suggestions

Serve the Ají de Huacatay alongside grilled meats, roasted potatoes, or as a dipping sauce for empanadas.

Tips & tricks

For a spicier version, add a small amount of aji amarillo (Peruvian yellow chili) to the sauce.

Cost

$8