Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Boil, peel and cut in slices potatoes (Yukon Gold potatoes).
  2. 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.
  3. 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.
  4. This dish can be served slightly cold.
Most Helpful

3 5

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

5 5

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.