Fresh huacatay and yellow chili form a distinctly Peruvian herbal, lively base, rounded out by sautéed onion and garlic. A touch of lime sharpens everything just enough to make you start looking for something hot to dip into it.
Remove the thick veins and seeds from the yellow chili and cut it into pieces. Chop the red onion and pick through the huacatay, discarding thick stems and keeping mostly leaves and tender stems.
Heat the vegetable oil in a skillet over medium heat. Add the red onion, yellow chili, and ground garlic, and sauté for 5 to 6 minutes, stirring often, until the onion is translucent and the chili is completely tender. Add the huacatay and cook for only 20 to 30 seconds, just until wilted and strongly aromatic; remove from the heat immediately.
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the sautéed mixture to the blender, add the lime juice and salt, and blend for 40 to 50 seconds, stopping once to scrape down the sides if needed. It should become a dark green sauce that is smooth and thick but still able to fall from a spoon. Taste it right away: if huacatay arrives first and the chili follows, it is exactly where it should be, with enough character to wake up even a plain boiled potato. Done! 🌿
