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.
Ingredients
- 1 cup huacatay leaves
- 3 garlic cloves
- 1/2 cup vegetable oil
- 1/4 cup white vinegar
- Salt and pepper to taste
Instructions
- Wash the huacatay leaves and remove any tough stems.
- In a blender or food processor, combine the huacatay leaves, garlic, vegetable oil, and white vinegar. Blend until smooth.
- Season with salt and pepper to taste.
- 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