Ocopa

Ocopa
	Plate of ocopa
Place of origin	Peru
Region or state	Arequipa
Main ingredients	sun-dried chilis, onions, and cracker meal
	Media: Ocopa;

Ocopa in Peruvian cuisine is a smooth sauce made from huacatay, originally from the city of Arequipa, ^[1] that may be served hot, as dressing for boiled potatoes, or may garnish cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and chopped onions and thickened with cracker meal.

References

^ Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.

[1] Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.

[1]