Hot Aji Salsa

Iowahorse's Note:

Peruvian for Youvian.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 2 cups

• 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
• ¼-1⁄3; cup vegetable oil
• ½ cup roasted peanuts
• 8 saltine crackers , crushed
• ¾ cup grated mozzarella cheese or ¾ cup muenster cheese
• 1 cup evaporated milk
• 1 teaspoon chopped fresh cilantro
• 1 lemon, juice of
• salt & freshly ground black pepper

Directions:

1. Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
2. Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
3. Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
4. Heat before serving, and store any extra in the refrigerator.
5. Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
6. This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
7. The more you add, the hotter it gets and the BETTER it tastes.

Reviews

[CharoPeru]

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!