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Oca with Rustic Chile-Cilantro Pesto
By Chef Tom Fraker


3 pounds Oca rinsed and cut into thirds
4 each Jalapeno Pepper, seeds and ribs removed and rough chopped
2 cups Cilantro fresh, rough chopped
2 each Shallots rough chopped
3 cloves Organic Garlic *Roasted and rough chopped
2 tablespoons Cider vinegar
6 tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste


In a large sauce pan, cover the oca by 1-inch with cold salted water.

Bring to a boil, then reduce to a simmer and cook until fork tender.

Be careful not to over cook them or they will break up when mixing.

When the oca is done, drain it and spread it over sheet pans in thin layers so it will cool faster.

While the oca is cooking, pulse the jalapenos, cilantro, shallot and garlic cloves.

Next add the vinegar and oil and, salt and pepper to taste. When the oca is cool, gently mix with the pesto.

Makes about 8 servings.