Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 chilies or diced chilies, stems removed
- 1 small onion, chopped
- 2 teaspoons minced garlic
- 1/4-1/3cup Vegetable Oil
- 1/2 cup roasted peanuts
- 8 Saltine crackers, crushed
- 3/4 cup grated Mozzarella Cheese or Muenster Cheese
- 1 cup evaporated milk
- 1 teaspoon chopped fresh cilantro
- 1 lemon, juice of
- salt & freshly ground black pepper
Directions
Saute the chiles, onion and garlic in a tablespoon of the oil until soft.
Place in a blender or food processor along with the peanuts, crackers, cheese, milk and cilantro and puree until smooth.
Add the lemon juice and, with the machine running, add the oil a little at a time until the sauce is the desired consistency.
Heat before serving, and store any extra in the refrigerator.
Note: Using saltine crackers to thicken a sauce is unusual but not uncommon in Peru.
This all-purpose sauce can be served with potatoes, french fries, corn chips, fried foods, seafood, steaks or anything else imaginable.
The more you add, the hotter it gets and the BETTER it tastes.
Category:Chilian Recipes
Category:Chilian Appetizers