This is a simple yet delicious appetizer of boiled baby potatoes and creamy aji amarillo sauce (crema de ají). You can make the sauce as spicy as you choose by adding more or less aji paste. I like to thicken the aji sauce with a bit of queso fresco cheese when serving it with potatoes. Choose the smallest potatoes you can find and serve toothpicks on the side so that guests and spear and dip.Salsa a la huancaína, a similar spicy cheese sauce, is also delicious with potatoes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 5-8 as appetizer.
- 2 pounds baby potatoes
- 1-2 tablespoons aji amarillo paste (or one aji amarillo pepper, chopped and sauteed in oil)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 2 green onions, white and green parts, chopped
- 1/4 cup queso fresco cheese (or other firm, salted white cheese)
- Juice of 1-2 limes (to taste)
- Salt and pepper to taste
- Boil the potatoes in salted water until just tender. Drain and sprinkle with kosher salt.
- While the potatoes are cooking, prepare the sauce: Coarsely chop the white parts of the green onions.
- Add the chopped onions with all the rest of the ingredients (except the salt and pepper) to the bowl of a food processor or blender.
- Process until mixture is smooth and creamy.
- Season sauce with salt and pepper to taste, and chill until ready to serve.
- Serve potatoes warm, with sauce for dipping.
Serves 5-8 as appetizer.
Note: This sauce seems to taste even better after 24 hours in the refrigerator. Store in the refrigerator for up to one week.