Potatoes with Cheese, Walnut, and Hot Pepper Sauce (Ocopa Arequipena)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 hot red dried peppers, about 1-1/2 to 2 inches long 1/2 cup peanut oil 1 medium onion, thickly sliced
2 cloves garlic, finely chopped 1 cup walnut meats, ground 1/4 pound Spanish fresh cheese (queso blanco or queso fresco), crumbled, or use grated
Munster cheese 1 cup milk 1 teaspoon salt, or to taste
lettuce leaves 6 warm, freshly cooked medium potatoes, peeled and halved lengthwise 6 hardboiled eggs, halved lengthwise
12 black olives strips of pimiento for garnish



1 Shake the seeds out of the peppers and put them to soak in 1/4 cup hot water for 30 minutes. Drain and set aside. Heat the oil in a small skillet and saute the onion and garlic over very low heat until the onion is golden. Put the oil, onion, garlic, hot peppers, walnut meats, and fresh cheese in a blender or food processor. Add the milk and salt and blend to a smooth sauce, about the consistency of a heavy mayonnasie. Add milk and oil in equal quantities to thin the sauce if necessary.
2 Arrange a bed of lettuce leaves on a large, warmed platter. Arrange the potatoes, cut side down, on top of the lettuce. Mask the potatoes with the sauce, then garnish the dish with the eggs, cut side up, the black olives, and the strips of pimiento.

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