Commentary by Ceci Martinez
Celebrate the New Year in style with finger food. Appetizers are not only easy and fun to make, but they are wonderful conversation starters for a party. Add an international flair to your table with this fabulous Peruvian Causitas served with Avocado Aioli. You can make the Causitas and Aioli the day before your party. Garnish them with halved cherry tomatoes.
Serves: 20 causitas
Ingredients for Causitas:
5 large Yukon Gold potatoes, boiled
2 tablespoons fresh lime juice
3 tablespoons Aji Amarillo Paste (Peruvian yellow chili – found in Mexican markets or
Market District)
Salt and pepper to taste
1/4 cup canola oil
Directions:
Place potatoes in a large pot of cold, salted water. Bring to boil and cook until they are tender and cooked through. Drain and set aside to cool. Once cool, peel them. In a bowl, mash potatoes with a fork or potato masher until smooth. Add salt, pepper, lime juice, aji amarillo and oil, combine all well. With your hands scoop a ball of the mix and make a 2 inch ball.
Ingredients for Avocado Aioli:
2 avocados, halved, seeded and peeled (save the pit)
2 tablespoons fresh lime juice
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Scoop the avocado pulp into the bowl of a food processor. Add lime juice, olive oil, salt and pepper. Process until smooth. Adjust seasoning. Place mix in a bowl, add avocado pit (this helps from turning brown), cover with plastic wrap pressed directly onto the surface and refrigerate. Remove pit when is time to serve.
