This recipe is made from ingredients available in the U.S. Some ingredients, like Amazonas brand Aji Amarillo , is normally available at markets selling Mexican or Latin American foods.
Allow about an hour or two for preparation.
Bag of potatoes Queso Fresco Dozen eggs Salt Garlic Aji Amarillo Entero (Amazonas, whole Aji's, in a jar) Vegetable or Olive oil 1 lemon 1 bunch of scallions 1 head of lettuce Milk Black olives (Peruvian olives)
Hard boil 4 eggs. Peel and separate yokes from whites.
Cover blender and liquefy. Add milk, stopping blender and pushing ingredients down into blender, until desired consistency is attained. More milk = thinner sauce. Often the Queso Fresco will be salty enough to not warrant adding salt. However, taste, and add salt if needed.One package of Queso Fresco, cut into pieces to make blending easier. 4 hard boiled egg yokes 3 pieces of aji entero 1-2 cloves of garlic (to taste) 2 tablespoons of Vegetable or Olive oil Juice of one Lemon 1/2 bunch scallions, white and light green parts, chopped finely.