Huacatay Sauce (Peruvian Salsa Verde) from Chef John Dyess

Huacatay Sauce served here with Crispy Spanish Octopus, Peruvian Purple Potato, Escabeche, Cilantro, and Chorizo Oil



After his recent knife skills demo at STEELPORT, we asked Chef John Dyess to share a dish that reflects the broader range of flavors he brings to the menu at RingSide Steakhouse. While this vibrant Huacatay Sauce wasn’t featured at the demo, it’s a standout in the kitchen — a bold, herbaceous Peruvian-style salsa verde. Try the sauce at home and add a little of that steakhouse-level flavor to your next meal.

Huacatay Sauce (Peruvian Salsa Verde)

A rich, creamy black mint sauce traditionally used in Peruvian cuisine to accompany grilled meats, seafood, potatoes, and more. Makes: 4 pints Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

Ingredients

• 1 jar (7.5 oz) huacatay paste (Peruvian black mint)
• ½ can (6 oz) evaporated milk
• ½ quart mayonnaise
• 1 small red onion, diced
• 2 oz garlic (about 5–6 cloves), chopped
• 12 oz spinach
• 4 oz goat cheese
• Juice of 1 lemon
• 2 bunches cilantro
• 2 oz rocoto paste (adjust to taste)

Instructions

1. Caramelize the Aromatics:
   In a pan over medium-low heat, sauté the diced red onion and garlic until soft and caramelized. Set aside to cool.
2. Blanch the Spinach:
   Bring a large pot of salted water to a boil. Add the spinach and cook for 30–45 seconds until just wilted. Immediately transfer to a bowl of ice water to stop the cooking. Drain well and squeeze out excess water.
3. Blend the Sauce:
   In a high-speed blender or food processor, combine the caramelized onion and garlic, blanched spinach, huacatay paste, evaporated milk, mayonnaise, goat cheese, lemon juice, cilantro, and rocoto paste. Blend until smooth and creamy. Adjust seasoning with salt and more lemon or rocoto if desired.
4. Serve or Store:
   Use immediately, or store in an airtight container in the fridge for up to 5 days. The sauce may thicken slightly as it chills — stir before serving.

Serving Suggestions



• Drizzle over grilled meats, seafood, or roasted vegetables
• Serve as a dipping sauce for potatoes or yuca fries
• Use as a creamy spread for sandwiches or burgers
• Try it with Peruvian-style roasted chicken or octopus

Ingredient Notes

Huacatay Paste – Also known as black mint, this herbal paste has a unique, slightly minty flavor. Look for it in Latin markets or online.
Rocoto Paste – Made from Peruvian rocoto peppers, this adds vibrant heat and flavor. It’s spicy — start with less and adjust to taste.