Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • **Sauce:
  • 4 oz Mirasol chili pepper (or 3 tablespoons of Mirasol chili pepper paste)
  • 2 tablespoons Ají Amarillo (or 2 tablespoons Ají Amarillo paste)
  • 6 oz onion, chopped
  • 2 garlic cloves
  • 4 oz peanut, toasted
  • 2 oz nuts, toasted
  • Huacatay leaves (black mint/optional), or 1 teaspoon huacatay paste
  • 6 soda crackers
  • ½ cup evaporated milk
  • ½ cup milk
  • ½ cup queso fresco (white cheese, diced)
  • Salt
  • **To serve:
  • 1 lb Peruvian yellow potatoes, boiled and peeled, and sliced (or any potatoes, if you can't find yellow)
  • Lettuce leaves
  • 10 black olives
  • 2 hard boiled eggs, in quarters or slices
  • ½ cup queso fresco (white cheese) finely diced
  • Salt
  1. **To make the sauce:
  2. Roast the onion and garlic in a clean saucepan. Reserve.
  3. Boil the ají Mirasol, changing the water three times. Peel and discard the seeds.
  4. In a blender process chili peppers, garlic, onion, peanuts, nuts, milks, queso fresco, soda crackers, huacatay leaves or paste. Season with salt.
  5. **To serve:
  6. In a dish put lettuce leaves, potato slices, cover with the sauce, and decorate with hard-boiled eggs, white cheese, black olives.
Recipe by PERU DELIGHTS at http://perudelights.com/creolle-music-ocopa/