5 ají amarillo/ peruvian hot yellow peppers.
2 garlic cloves
2 cups of cheese (ricotta or feta)
½ cup of vegetable oil
2 boiled eggs sliced for decoration
4 Mediterranean olives for decoration
2 lbs of golden or white potatoes, boiled, peeled and thickly sliced.
Lettuce for decoration
Salt (may not need salt if using feta cheese)
Devein and pit the aji amarillo/peruvian hot yellow peppers (if not available in your area you could substitute it with two tbsp of the aji amarillo/hot yellow pepper that comes on a paste)
Heat oil in a frying pan, sautee the aji amarillo/peruvian hot yellow pepper (or two tbsp of aji amarillo/hot yellow pepper paste) with the garlic.
Place it into a blender, add the cheese and oil until you get a creamy consistency. Should the cream be too thick add a little bit of milk to loosen it up.
Decorate a platter with lettuce leaves, arrange the potatoes on the platter pour the cream on top of the potatoes finish decorating it with sliced eggs and olives.