Prep 20 mins
Cook 20 mins
Peruvian for Youvian.
- 3 'aji mirasol' chilies or 3 diced 'aji amarillo' chilies, stems removed (or substitute 3 dried red New Mexican chiles)
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 1⁄4-1⁄3 cup vegetable oil
- 1⁄2 cup roasted peanuts
- 8 saltine crackers, crushed
- 3⁄4 cup grated mozzarella cheese or 3⁄4 cup muenster cheese
- 1 cup evaporated milk
- 1 teaspoon chopped fresh cilantro
- 1 lemon, juice of
- salt & freshly ground black pepper
- Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
- Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
- Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
- Heat before serving, and store any extra in the refrigerator.
- Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
- This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
- The more you add, the hotter it gets and the BETTER it tastes.
This was very good! I use feta cheese instead of mozarella because the consistency and flavor are more similar to the "queso fresco" or fresh farmer cheese that we use in Peru to make this. I had never used cilantro or lemon for this though... it was different but yummy!