Fresno and Tulare Counties
University of California
Fresno and Tulare Counties

Uchucuta Sauce with Moringa

MAKES: 1 ½ cups

PREP TIME: 10 MINUTES

 

1 cup flat leaf parsley

2 cups cilantro

1 cup mint

¼ cup fresh oregano

2 Tbsp fresh tarragon

2 – 3 Tbsp lime juice

2 – 4 Tbsp dried moringa leaves

¼ hot chili

¼ cup feta cheese, crumbled

2 Tbsp peanut butter

½ tsp salt or to taste

 

Instructions:

  1. Wash all the fresh herbs by submerging in a bowl of water.
  2. Lift out of the water and leave some wetness still clinging to the leaves.
  3. In a blender or food processor, combine parsley, cilantro, mint, oregano, tarragon, lime juice, moringa, chili, and feta.
  4. Add 4 Tbsp water to the blender.
  5. Blend, scraping down the sides of the blender with a spatula as needed.
  6. Once smooth, add peanut butter and salt and blend again.
  7. Season to taste.

 

Recipe created by:

Gail Feenstra, UC SAREP

Adapted from Madhur Jaffrey's recipe featured in New York Times Cooking

Webmaster Email: gtgonzalez@ucdavis.edu