Peruvian Huacatay Sauce Recipe

But neither of those are actually aji de huacatay - when you add milk, cheese and peanuts, you're making ocopa sauce. Aji de huacatay is a very simple sauce, with just aji amarillo (or marisol) and huacatay.

The original recipe here is nothing like Peruvian huacatay sauce, which doesn't contain mint but does contain aji.

Currently I live in Cusco, and the closest recipe to the real thing I have seen on line was posted by Chocdove. The variation in Cusco is that you roast the aji pepper directly over the flames of a gas stove then remove the seeds and place in the blender. Take samll bag of roasted peanuts and rub them together to remove the skins, then add to the blender. Then add huacatay to taste and one small can of evaporated milk. Add a small amount of hot water, then blend. If too thick, add more water. Then serve over boiled yellow potatoes. Cheese is optional.

I am sorry to say that both recipes are wrong, very close, but wrong.
I am peruvian and the recipe is very simple
Aji amarillo
Huacatay leaves ( here is seattle we buy them frozen, don't use the paste becasue it has vinegar and different things added to it)
evaporated milk
cheese (feta)
first you need a pan. you put there the aji amarillo without seeds or veins, then you add some peanuts ( natural not salted or anything) and then the huacatay leaves. you dont need any iol for this you just burn a little bit the 3 ingridients. when they are a little toasted, you put these in a blender adding the evaporated milk, a little bit of salt, pepper and the cheese. You start blending and then because it is going to be a little thin, you start putting crackers, regular ones ( no buttery or salty) until you see it taking a thicker consistency. then you try it and see if you need any more salt. This is the authentic recipe and it i snot a secret because this is how peruvians do it and we are more than happy to share it with the world!