Andean Shish Kebob With Hot Sauce (Andean Anticuchos)
Anticucheros are the street corner vendors who prepare the beef heart shish kebobs found all over Peru. Although the dish is spicy by itself, it would be unthinkable to eat anticuchos without spooning additional fiery chile sauce on top.

4 fresh ají chiles, seeds and stems removed, minced, or substitute red jalapeños
1 beef heart, nerves and fat removed and cut into large cubes (4 pounds of tender sirloin can be substituted)
1 cup vegetable oil
1 cup red wine vinegar
1 tablespoon ground cumin
Salt and pepper to taste
Salsa Picante de Peru (see recipe)

Combine all ingredients in a bowl (except the salsas) and marinate for 2 hours. Skewer the meat and grill it, turning the kebobs frequently, and brushing them twice again with the marinade, until done. Serve with Salsa Picante de Peru.

Yield: 10-12 servings

Salsa Picante (Hot Aji Salsa)

3 'Aji Mirasol' or diced 'Aji Amarillo', stems removed (or substitute 3 dried red New Mexican chiles)
1 small onion, chopped
2 teaspoons minced garlic
1/4 to 1/3 cup vegetable oil
1/2 cup roasted peanuts
8 saltine crackers, crushed
3/4 cup grated mozzarella or Muenster cheese
1 cup evaporated milk
1 teaspoon chopped fresh cilantro
Juice of 1 lemon
Salt and freshly ground black pepper to taste

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!

Yield: 2 cups