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