Hot Aji Salsa Recipe #74574
Peruvian for Youvian.
by Iowahorse
40 min | 20 min prep
2 cups
- 3 'aji mirasol' chilies or diced 'aji amarillo' chilies, stems removed (or substitute 3 dried red New Mexican chiles)
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 1/4-1/3 cup vegetable oil
- 1/2 cup roasted peanuts
- 8 saltine crackers, crushed
- 3/4 cup grated mozzarella cheese or muenster cheese
- 1 cup evaporated milk
- 1 teaspoon chopped fresh cilantro
- 1 lemon, juice of
- salt & freshly ground black pepper
- Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
- Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
- Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
- Heat before serving, and store any extra in the refrigerator.
- Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
- This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
- The more you add, the hotter it gets and the BETTER it tastes.
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5 stars