READY IN: 40mins

INGREDIENTS

¹⁄₂ cup aji amarillo chili paste

2tablespoonsvegetable oil

1cupevaporated milk

4soda crackers

8ouncesqueso fresco (fresh white cheese)

4iceberg lettuce leaves

6yellow potatoes, boiled and peeled, sliced thick

1cupblack olives

4hard-boiled eggs, peeled and cut in slices

4parsley sprigs, for garnish

DIRECTIONS

Put the aji amarillo paste in the blender, add oil and milk and process with the crackers, queso fresco, and salt, until smooth.

In four plates put four lettuce leaves, some thick potato slices, and cover with a few tablespoons of the sauce.

Garnish with black olives, hard boiled eggs and parsley.

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