Peruvian huacatay
From Wikipedia, the free encyclopedia
| Alternative names | black mint sauce, ají huacatay |
|---|---|
| Type | sauce |
| Associated cuisine | Peru |
| Main ingredients | huacatay leaves |
| Ingredients generally used | oil, queso fresco, chiles, garlic, cilantro, scallions, salt |
| Similar dishes | Papa a la huancaina |
Cream of black mint[1], also called ají huacatay or black mint sauce, is a creamy sauce prepared with huacatay (or black mint) leaves and blended with other ingredients to accompany various Peruvian dishes. Traditionally used in Peruvian Andean dishes like Ocopa, where it is a key ingredient, this sauce is now also popular as a side for Peruvian parrillada (barbecue) and Peruvian pollada, as well as for other less common meals. Cream of black mint has a green color and thick texture.