Ocopa Arequipeña

Boil the potatoes in their skins in salted water until tender, about 20–25 minutes; let cool, peel and slice.

Soak the dried ají mirasol in hot water for 10 minutes, then drain and remove the seeds. Also deseed the fresh yellow ají amarillo.

Heat the oil in a skillet. Sauté the chopped onion, garlic, both chilies and huacatay leaves for 5 minutes over medium heat, until the onion turns translucent.

Transfer the sautéed mixture to a blender. Add the peanuts, crackers, fresh cheese, evaporated milk, water, salt and black pepper; blend until you get a smooth, thick cream.

Taste the sauce and adjust the salt and heat as needed; if the cream is too thick, add a little more of the measured water.

Arrange the potato slices on lettuce leaves, spoon the ocopa cream over them and garnish with halved boiled eggs and black olives. Serve chilled or at room temperature.