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. Remove from heat and set aside to cool.

2. Blanch the Spinach

Bring a large pot of salted water to a boil. Add 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 any 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

• rocoto paste

Blend until smooth and creamy. Taste and adjust seasoning with salt, lemon juice, or more rocoto as 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, earthy flavor. Find it in Latin markets or online.

Rocoto Paste

Made from Peruvian rocoto peppers, this paste adds vibrant heat and depth. It’s spicy — start with a small amount and adjust to taste.