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
Uchucuta (peruvian salsa)
  • Ready in: 10 mins
  • Serves: 4
  • Price: 45p per serving
Nutritional Info
Each 60g serving contains
  • Fat 9
  • Sat Fat 4.5
  • Sugar 1.1
  • Salt 0.90
  • Cals 115
of your reference intake.
Typical energy values per 100g: 802kJ/192kcal.
  • 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
  • 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.