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as an Appetizer ; Makes about 3 cups 720 ml SauceMedium
By Diane Morgan
Published 2012
This humble potato dish, with its creamy, vibrant yellow sauce, is from Huancayo, a mountain town some six hours by car from Lima. The region claims to be home to more than three thousand potato varieties, and the distinctive sauce was created to celebrate the prolific tuber. In some areas, the sauce is made from the rocoto chile; in others, the amarillo chile is used. The sauce is reasonably easy to make and can also be served as a dip with crudités. Markets selling Latin Ame
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