READY IN: 40mins


  • 12 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

  • 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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