4 ó 5 Peruvian hot yellow peppers/ají amarillo fresh, pitted (or 2tbs hot
yellow pepper paste).
1 onion peeled and cut in half
2 garlic cloves
3 pieces of plain vanilla crackers
1.5 cup fresh cheese feta o ricotta)
3 tbsp toasted peanuts (or cashews)
Oil as needed.
1 cilantro sprig
¾ cup evaporated milk
1 black mint sprig
Heat oil in a frying pan, saute garlic, onions, hot yellow pepper and mint sprig until tender. Place content of frying pan into a blender, adding crackers, cheese, peanuts and milk. Season, and add oil while blending obtaining a thick creamy sauce. Place on top of boiled and sliced potatoes.
6 - 8 people