Salsa de arequipa (potato sauce arequipa-style)

2 -1/2 cups

Ingredients

Quantity Ingredient
8 eaches Dried yellow Aji chiles
OR-
6 eaches Mew Mexican red chiles; see note 1
3 eaches Saltine-type crackers; crumbled
¼ cup Walnuts, ground in a spice mill
½ cup Monterey Jack cheese; grated
¼ cup Vegetable oil
¼ cup Onion; chopped
1 clove Garlic; mashed
2 eaches Hard-boiled eggs; minced
12 eaches Cooked shrimp; peeled and mashed
Milk
Salt & freshly ground black pepper to taste

Directions

Note 1: Seeds and stems removed, soaked in water to soften, and pureed, or substitute 6 New Mexican red chiles In a large bowl, combine the chiles, crackers, walnuts, cheese, vegetable oil, garlic, eggs, and shrimp 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.

The Authors' heat scale: Medium _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95

Related recipes