One of the most important and beloved ingredients in Peruvian cooking, the Aji pepper (one of 300 chili pepper varieties in Peru) starts green and grows to a deep yellowish orange. It has a medium to hot heat and is usually sold as a whole chili. Whether diced, sliced or blended, it is the base for countless Peruvian dishes. One of these recipes is Papa a la Huancaína - boiled potatoes covered in a creamy, yellow, spicy sauce served with hard boiled eggs and olives. Check out the recipe below as well as our Aji shorts inspired by this Peruvian classic.
Our own Aji 5" short.
Papa a la Huancaína
6 yellow potatoes, boiled and peeled
5 aji chili peppers, seeded with ribs removed
2 tablespoons vegetable oil
4 soda crackers
8 oz. queso fresco (fresh white cheese)
1 cup evaporated milk
1/4 cup vegetable oil
3 hard boiled eggs, peeled and cut in slices
1. Cut the aji peppers and remove seeds and ribs. Boil in salted water for 15 minutes, then strain and peel. The skin will be easy to remove.
2. Put the aji peppers in the blender, then add oil and milk and process with the crackers, white cheese and salt until creamy.
3. Place the potato slices on a plate and cover with the aji sauce.
4. Add black olives, egg and parlsey if desired.