PAPAS A LA HUANCAINA (SPICY PEANUT SAUCE)
These Bolivian-style papas a la huancaina have a creamy, spicy sauce made with roasted peanuts and ají amarillo or yellow chili pepper. An easy and delicious appetizer.
Servings 6
Calories 618kcal
Ingredients
- Spicy Peanut Sauce:
- ½ cup raw peanuts
- 2 teaspoons vegetable oil
- 2 cups water
- 2 ají Paca (or 3 tablespoons yellow chili pepper)
- 1 garlic clove, miced
- 1 teaspoon salt
- For serving:
- lettuce
- 2 tomatoes cut into slices
- 4 hard-boiled eggs, sliced
- 6 slices of cheese
- 6 to 8 olives
- 12 small potatoes, boiled and peeled
Instructions
- Over the stove flame, roast the chili pepper, one at a time. Turning so that everything is roasted.
- Place the chili peppers in a bowl and cover with hot water for 5 minutes.
- In a frying pan, pour oil and peanuts. Cook over low heat until the peanuts begin to brown. Stirring constantly.
- To a blender, add chili peppers, salt, peanuts, and 1 and a half cups of water at room temperature. Blend for 2 minutes, or until creamy.
- n a saucepan, simmerthe peanut mixture, garlic and ½ cup of water over low heat for 5 minutes. Stirring constantly so it doesn't stick.
- To serve: Cover a plate with lettuce. Add the potatoes with spicy peanut sauce. Add egg slices, olives, tomato slices and some cheese.
Notes
This sauce can be stored in the refrigerator for up to 1 week. Heat in the microwave before serving.
Nutrition
Calories: 618kcal