From Arequipa, Peru, one of the hottest (chile-wise) cities in Latin
America, comes this unusual, delicious sauce that is traditionally
served over boiled and sliced potatoes that are garnished with lettuce,
olives, and hardboiled egg slices. Try it over fried fish as well.
Ingredients
8 dried yellow ají chiles, seeds and stems removed, soaked in water to
soften and pureed, or substitute 6 New Mexican red chiles
3 saltine-type crackers, crushed
1/4 cup walnuts, ground in a spice mill
1/2 cup grated Monterey Jack cheese
1/4 cup vegetable oil
1/4 cup crushed onion
1 clove garlic, mashed
2 hard-boiled eggs, minced
12 cooked shrimps, peeled and mashed
Milk
Salt and pepper to taste
Instructions
In a large bowl, combine the chiles, crackers, walnuts, cheese,
vegetable oil, onion, garlic, eggs, and shrimps and mix well to make a
thick paste. Drizzle in the milk as needed and, using a potato masher,
transform the paste into a thick sauce. Add salt and pepper to taste.
Yield: About 2 1/2 cups
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