OCOPA

Ingredients :

7 oz ¼ lb (200 g) ají mirasol / sundried yellow aji (chili)

1 garlic clove

½ medium onion, coarsely cut

12 nuts

10 graham crackers

¾ cup boiled water, approximately

Oil (necessary quantity)

Preparation:

Cut, seed, and devein aji / chili, using gloves. Wash thoroughly with water, rubbing insides one against the other.

Place aji, onion and garlic on baking sheet and take to oven 350° F (175° C) until golden.

Remove ají and place in bowl. Boil ¾ cup water and immediately pour it over them; soak 4 to 5 hours.This process will lessen hotness from the aji.

Place aji with the water, onions, garlic, nuts and graham crackers in blender. While blending, start pouring oil until mixture resembles a creamy sauce. Season with salt.

Serve with slices of boiled potato, decorating with hardboiled egg, lettuce, and olive.

8 servings

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