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Ingredients |
Amount |
| Mirasol
peppers, stemmed and seeded |
6 ea. |
| Mild
extra-virgin olive oil (optional) |
2 Tbsp. |
| Large
garlic cloves |
4 ea. |
Small
red onion, peeled and coarsely chopped
|
1 ea. |
Huacatay,
fresh-frozen (thawed) or dried ground (can substitute
cilantro)
|
1 Tbsp. |
| Unsalted
toasted peanuts |
¾
cup |
Fresh
cheese (queso blanco) or low-salt French Feta,
crumbled
|
3-4
oz. or to taste |
| Half
and half |
¾
cup |
| Salt
|
1 tsp.
or to taste |
| Lime
juice |
2 tsp.
|
|
1. Heat a griddle or heavy-bottomed
skillet over medium high heat. Add the mirasol
peppers and roast, turning with tongs, until
lightly charred, about 30 seconds on each
side. Place in a small bowl. Cover with 2
cups water and let soak until the peppers
are soft. Alternatively, place the peppers
in a small saucepan with the 2 cups water.
Bring to a boil over medium heat and simmer
until soft, about 15 minutes. Drain and reserve
½ cup of the cooking liquid. Chop peppers
and set aside.
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| 2.
Heat 2 tablespoons of the oil in a medium skillet
over medium heat. Add the garlic, and sauté
until light gold, about 30 seconds. Add the onion
and peppers and sauté, stirring, until
soft, about 5 minutes. Remove from heat and let
cool. |
| 3.
Place the onion-pepper mixture in a blender or
food processor with the huacatay, peanuts, cheese,
milk, and reserved cooking liquid. Process the
mixture into a smooth paste. Adjust taste with
lime juice and salt. To serve, spoon over hot
boiled potatoes. Garnish with lettuce, Peruvian
purple olives, and hard-boiled eggs. |
| Note:
If cutting the recipe in half, keep the same amounts
for the cooking sauce (peppers, onion, garlic,
onion). Reduce the other ingredients. The sauce
tends to thicken as it stands. Add about 1 cup
total of the reserved pepper cooking liquid to
make it more fluid if it is to stand for a long
time, or add more milk. The sauce will keep well
in the refrigerator; bring it to room temperature
and loosen it a bit with milk before serving. |
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Nutrition
Facts |
| Serving
Size: 1/4 cup |
Servings
Per Recipe: 14 |
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| |
%DV*
|
| Calories:
51 |
3
|
| Total
Fat: 4 grams |
7
|
Saturated
Fat: 1 gram
|
6
|
| Cholesterol:
4 mg |
1
|
| Sodium:
90 mg |
4
|
| Total
Carbohydrate: 2 grams |
1
|
Dietary
Fiber: .5 grams
|
2
|
Sugars:
0 grams
|
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| Protein:
2 grams |
3 |
|
| Vitamin
A: 6% |
Vitamin
C: 2% |
Calcium:
2% |
Iron:
1% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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