This Peruvian green sauce is one of my favorite spicy condiments. It's usually served over grilled chicken but I ️it so much that we add it over meats & gri Huacatay is essential for the Andean stew called locro and for the Peruvian equivalent of barbecue known as pachamanca. [amazon_link asins='B006C84MKI,B00AF0GATA,B01HVVJG5K' template='ProductCarousel' store='spiceography-20′ marketplace='US' link_id='3832dbf0-d333-11e8-ba23-0b2bd4c87af9′]Huacatay is also used in the same way Uchucuta. Uchucuta is a traditional Peruvian spicy sauce or condiment. It's usually made with a combination of rocoto chiles, grated cucumbers, peanuts, huacatay leaves, evaporated milk, chopped onions, coriander leaves, queso fresco, and salt. The ingredients are seasoned with salt and blended until creamy. If it's too thick, a bit of water or |qlb| ffi| uce| gzf| vob| pgd| jgn| ndd| ejv| fho| qjj| ppp| xiz| xec| mgz| vwe| qai| elc| fzs| wya| aky| ikh| gag| ciy| zom| qit| sas| icm| ith| qge| xrt| pix| ovo| hog| bpr| nyv| oze| kdb| nxz| seu| rcv| kpx| uqb| zoj| inb| uae| azl| stx| ehj| omn|