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Aji Sauce - 1

none

3 whole Aji peppers; seeded and chopped
1 cup queso fresco; Or Muenster Cheese
1 cup heavy cream
2 tablespoons oil

Combine chilies, 1 cup queso blanco or Muenster cheese, and heavy cream in a blender and puree until smooth. Heat olive oil and slowly add the cheese mixture, stirring constantly. Simmer the sauce for 5 minutes or until it thickens. - - - - - - - - - - - - - - - - - - NOTES : Well, I'm just taking a wild stab here, but The Whole Chile Pepper Book has a recipe for Papas a la Huancaina that is a dish of boiled potatoes topped with cheese and a sauce that is probably light green and creamy. Here's the sauce part:

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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