Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Hot Aji Salsa




Source of Recipe


THE WEB


List of Ingredients




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


Recipe



1. Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
2. Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
3. Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
4. Heat before serving, and store any extra in the refrigerator.
5. Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
6. This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
7. The more you add, the hotter it gets and the BETTER it tastes.

MAkes 2 cups.