In a small skillet, heat the 2 tablespoons of vegetable oil and, over medium
heat, sauté the onion, garlic and aji amarillo until the onion is translucent, about
Remove onion mixture from the heat and in a blender or a food processor fitted
with a steel blade, blend together with the crackers, white cheese, evaporated milk
and salt, adding just enough vegetable oil to give the mixture a smooth creamy consistency.
Add the juice of 1/2 Key lime and blend for a few seconds more. Adjust seasoning
to taste, adding more salt if necessary. Let sauce cool to room temperature or chill
in the refrigerator.
To serve, pour the sauce over sliced cold boiled potatoes and garnish with boiled
egg slices, olives, cooked corn kernels and lettuce leaves.
Recipe credit: Flavio Solorzano Alvarez, executive chef, El Se orio de Sulco, Lima,