Prep 30 mins
Cook 0 mins
A spicy Peruvian specialty that can be served as a starter or "small dish". The sauce itself is very versatile can can also be used as a dip for items such as shrimp. The sauce should be used within one day for best results.
- 10 medium potatoes (new or red a good choice or Yukon Gold potatoes)
- 1 lb queso fresco or 1 lb romano cheese or 1 lb Mexican blend cheese or 1 lb feta, work well
- 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
- 1⁄4 small habanero pepper (clean out the seeds or be careful it is very hot)
- 1 cup evaporated milk
- 1⁄2 cup vegetable oil
- 2 garlic cloves
- salt and pepper
- 3 hardboiled egg
- black olives
- Boil, peel and cut in slices potatoes (Yukon Gold potatoes).
- In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.
- Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.
- This dish can be served slightly cold.
I use "requeson" which is a type of chese that you find in latin markets, is a little salty but much better end results, also I use "aji panca" which give a nice spice flavor and one or two egg yolks depending on the amount of sauce you are making.
one of my daughters married into a large family of Peruvians; at every holiday we enjoy their cuisine and this is my most favorite dish; now I can make it at home as well; thank you
Quite good. I planned this as a meatless supper but it's too rich for that. It really is better suited to being a "small dish" as stated in the introduction. Looking forward to creating some kind of egg, English muffin and thinned leftover sauce concoction tomorrow.