Hache' Chupe Recipe. This is the classic Peruvian breakfast dish that serves an army people. I fondly recall waking up on Sunday mornings and having two or three bowls of Hache' Chupe. The great thing about the dish is you can control the amount of flavor by adding as much or as little of the Huacatay Salsa. The salsa can pack a punch so start with a small quantity to taste.
|potato||14||small. peeled, washed, and cut into 1/2 inch french fry style slices|
|Monterey Jack cheese||3/4 lb||grated|
|basil (fresh)||1/2 cup|
|mint (fresh)||1/2 cup|
|celery stalk||1||medium size - chopped|
|garlic clove||2||peeled and crushed|
|jalapeno chile||1||stem removed|
|black pepper||1 tsp|
- Combine the potaoes, water, bay leaves, and salt. Bring to a boil.
- Lower to a simmer and cook for 30 to 40 minutes or until the potatoes are tender.
- Stir in the Monterrey Jack Cheese and set aside.
- In a blender combine all the remaining ingredients with a small amount of water to help with the pureeing.
- Puree until the ingredients forms a pastey salsa.
- Serve your guests the Hache' Chupe in bowls with the salsa on the side.
Haucatay is also known as Black Mint.