Uchucuta

Uchucuta (peruvian salsa)

This spicy accompaniment, starring fresh green parsley, mint and coriander, is served with all sorts of South American dishes. It’s good on steak or with potatoes – or try it as a dip, with tortilla chips.

By , 21 September 2015

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Uchucuta (peruvian salsa)
  • 10 Mins
  • Serves: 4
  • Price: 45p per serving
Nutritional Info
Each 60g serving contains
  • Energy

    481KJ

    115KCAL

    6%
  • Fat

    9g

    med

    13%
  • Saturates

    4.5g

    high

    23%
  • Sugars

    1.1g

    low

    1%
  • Salt

    0.90g

    med

    15%
of your reference intake.
Typical energy values per 100g: 802kJ/192kcal.
Ingredients
  • 31g pack flat-leaf parsley
  • 100g feta, drained
  • 1 tbsp olive oil
  • 1 level tbsp Chosen by you Easy Red Chilli paste
  • 2 tbsp reduced-fat crème fraîche
  • 1 tbsp chopped coriander leaves
  • 1 tbsp chopped mint leaves
  • 1 level tsp dried tarragon
  • 40g frozen sweetcorn
  • Baby potatoes, to serve
  • Steak, to serve
Method
  • Discard the stems from the parsley, chop the leaves and put in a large bowl. Crumble in the feta. Add the oil, chilli paste, crème fraîche and the other herbs.

  • In a small frying pan, cook the sweetcorn, stirring, until it starts to brown. Add to the feta mixture, season and mix. Serve hot or cold.