1. For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces. 2. Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now. 3. Once onion is softened remove from heat and let cool. 4. Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend. 5. Next add the cheese and crackers and blend until smooth. 6. The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more . 7. Season with salt and pepper to taste and serve at room temperature or chilled. 8. For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes. 9. Boil the potatoes until tender, drain and let cool. 10. Slice the potatoes and place on top of the lettuce leaves. 11. Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves. ---------------------------------------------------------------------------
Nutrition
Ingredients
