Ocopa is a delicious recipe that derives from Arequipa, a Southern-Peruvian mountain city. This dish is most commonly served as an appetizer or a sider dish. Depending on the dish that is served with depicts whether this Peruvian treat is going to be served hot or cold.


  • Servings 8
  • Preparation 40 minutes


  • 7 ounces of aji mirasol/sundried yellow aji (chili)
  • 1 garlic clove
  • ½ medium onion (prepare the onion by cutting it coarsely)
  • 12 nuts
  • 10 graham crackers
  • ¾ cup of boiling water
  • oil as needed


  • Cut the aji/chili. (make sure to use gloves) Wash very well with water rubbing the insides against one another.
  • Place onion, garlic, and aji on a baking sheet and preheat oven to 350F. Bake the ingredients until they are golden.
  • Take the Aji of cooking the baking sheet and place in a bowl while boiling ¾ cup of water in a pot. As soon as the water comes to a boil pour it over the aji. Let them soak for 4-5 hours.
  • Place the aji, water, onions, garlic, nuts and graham crackers in a blender. Start to blend all the ingredients together adding oil slowly until the ingredients turn into a creamy sauce. Season the creamy sauce with salt to liking.
  • Ocupa is most commonly served with a boiling potato, hardboiled eggs and lettuce and olive for garnish.