# Ocopa

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***Ocopa*** is a smooth sauce flavored with black mint [huacatay](/source/Huacatay), originally from the city of [Arequipa](/source/Arequipa), Peru.[1] It may be served hot, as dressing for boiled potatoes, or used as a garnish for cold [hard-boiled eggs](/source/Hard-boiled_egg). *Ocopa* is prepared with sun-dried yellow chilis and sautéed onions, garlic, and thickened with crackers and roasted peanuts.

## Characteristic

The sauce is made with yellow pepper and mirasol pepper, both seared without seeds, onion and garlic also seared, evaporated milk, fresh cheese, crackers, peanuts, huacatay, salt and oil.[2][3] All these ingredients are ground (traditionally in a [fulling mill](/source/Fulling_mill)) or blended in such a way that they obtain a slightly pasty consistency and a characteristic color. The dish is decorated with a hard-boiled egg and a botija olive, in Arequipa it is normally accompanied by boiled potatoes or shrimp.[4]

## References

1. Morgan, Diane (2012). *Roots: The Definitive Compendium with More Than 225 Recipes*. San Francisco: Chronicle Books. p. 29. ISBN 978-0811878371.

1. Fetzer, Erika (2004). [*Sabores del Perú: la cocina peruana desde los incas hasta nuestros días*](https://books.google.com/books?id=-yU-AQAAIAAJ) (in Spanish). Viena. ISBN 978-84-8330-249-1.

1. Sanguineti, Maria Luisa B. de (1969). [*Recetas económicas y prácticas de cocina y reposteria*](https://books.google.com/books?id=OEdZAAAAMAAJ) (in Spanish). The author.

1. Rodolfo, Hinostroza (2006). [*Primicias de cocina peruana*](https://books.google.com/books?id=frFQAQAAIAAJ) (in Spanish). Lectorum Publications. ISBN 978-84-241-1481-7.

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