Ají amarillo chile paste lends this interesting uncooked Peruvian sauce a sunny hue and heat. The simple dish looks especially dramatic when made with purple potatoes. Slideshow: More Latin American Recipes 

August 2014

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Credit: © Kate Winslow

Recipe Summary test

active:
25 mins
total:
1 hr
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cover the scrubbed potatoes with cold well-salted water. Bring to a boil, then reduce the heat to moderate and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, and set aside to cool

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  • Meanwhile, combine the queso fresco, milk, chile paste and garlic in a blender or food processor and process until very smooth. Season to taste with salt. Set aside.

  • When the potatoes are cool enough to handle, peel them and cut them crosswise into 1/2-inch-thick slices. Arrange the potatoes on a serving platter and drizzle with the sauce. Sprinkle with the olives, scallions and cilantro and serve.

Make Ahead

The sauce can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

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