Aji de Huacatay

November 1, 2011

Aji de Huacatay - kvalifood.com

Aji de huacatay is a Peruvian sauce built on two essentials: aji amarillo (the chile) and huacatay (black mint, Tagetes minuta). The traditional Andean version uses fresh cheese, evaporated milk, and peanuts. It is served as a cold condiment alongside anticuchos, pollo a la brasa, grilled corn, and potatoes.

Makes ca. 350 ml

Ingredients

40 g fresh huacatay (black mint) leaves, thick stems removed
2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 30 g), or 2 tbsp aji amarillo paste
150 g queso fresco, cubed (or mild feta)
60 ml evaporated milk (unsweetened)
40 g roasted unsalted peanuts
3 tbsp vegetable oil, divided
1 garlic clove (ca. 5 g), peeled
2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
salt, to taste

Directions

If using fresh aji amarillo: heat 1 tbsp oil in a small pan. Cook the aji chunks 3-4 minutes until softened. Let cool. Skip if using paste.
Place huacatay, aji (or paste), garlic, peanuts, queso fresco, evaporated milk, and a pinch of salt in a blender.
Blend on high 1-2 minutes until smooth and creamy.
With the blender running, drizzle in the remaining 2 tbsp oil.
Adjust salt. If too thick, add a splash of milk. If too thin, blend in the crackers.
Serve at room temperature or slightly chilled. Keeps 5 days refrigerated.