This is classically known as a Peruvian herb and when I asked Aleco a very good old friend who lives in Peru what he thought of it, he told me that it’s a very controversial flavor. People love it or they hate it. Which made me love it because as an herb you should have a strong opinion. Also known as “black mint” but a closer relative to marigold, you will get hints of licorice, basil, lime, and even tarragon. It’s one herb that packs a lot of power and very versatile. Sauces, stews, soups, marinate meats and fish and season poultry, potatoes and corn. A pesto made from the leaves is old commercially in South America under the name “black mint paste”, popular with potatoes. Check out some classic Peruvian Andean dishes like Ocopa, Peruvian parrillada and pollada. This vinegar is FLAVORTOWN!
Huacatay is also used in traditional folk medicine to make tea for chest cold and stomach ailments and aiding in digestion.
One way I want to try this vinegar this summer is to make a version of a lazy pistou sauce (basically pesto without nuts and cheese). When the basil is popping in the market I will wash a bunch with equal parts spinach blanched and submerged in ice bath. Blend the greens and add good olive oil and a good healthy splash of the Huacatay vinegar to both extend the shelf life of the sauce and maintain a bright color. I always want green sauce potato salad with some peas and arugula. Dress a little gems salad. Baked oysters. Marinade shrimp, or a green shrimp cocktail sauce!!
Cart (0)
