Mix to prepare traditional Peruvian ocopa sauce.
Blend the contents with 3/4 cup (188 ml) evaporated milk and 1 teaspoon of oil until smooth. Serve over boiled potatoes and accompany with hard-boiled eggs, black olives, and lettuce leaves.
Content: 70 g
Uses: Appetizer or side dish
Main benefit: Authentic Peruvian flavor
Origin: Peru