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.
yellow chili pepper,
matoes cut into slices
6 to 8
boiled and peeled
To make the peanut sauce, roast the peanuts over low heat with 2 teaspoons of oil until golden brown.
To a blender, add peanuts with the water and blend until creamy.
Heat a medium saucepan over medium heat, and add 1 teaspoon of oil. Add the peanut mixture and cook for 5 minutes, stirring so it does not stick.
If it is too thick, add more water. Add salt.
For serving. In a tray or large plate, place the lettuce, add the potatoes, and pour the spicy sauce over. Add the tomatoes, eggs, cheese, and olives. Serve.
This sauce can be stored in the refrigerator for up to 1 week. Heat in the microwave before serving.