Answer:
'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, liquid of
salt & freshly ground black pepper
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Saute the chiles, onion and garlic within a tablespoon of the oil until soft.
Place surrounded by a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
Add the lemon liquid and, with the device running, add the grease a little at a time until the sauce is the desired consistency.
Heat past serving, and store any extra in the refrigerator.
Note: Using saltine crackers to thicken a sauce is unusual but not extraordinary in Peru.
This all-purpose sauce can be served beside potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
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