Sangrecita

Instructions

1. Rinse the coagulated blood under cold water and cut it into small, even cubes. Set aside.
2. Thinly slice the onions, chop the garlic, deseed the yellow chili and cut it into fine strips.
3. Heat the oil in a large pan over medium heat and sauté the onions for 5 minutes until translucent. Add the garlic, chili and ají amarillo paste, and cook for 2 minutes.
4. Add the grated tomato and cumin, then cook for 3 more minutes, stirring to thicken the base.
5. Stir in the blood cubes, then cover with enough water and add the diced potatoes. Simmer gently for 25 minutes with the lid on.
6. Add the lightly crushed peanuts and let the sauce thicken for 5 minutes uncovered. Adjust the seasoning.
7. Sprinkle with coriander and serve hot with white rice and beans, with a hard-boiled egg if you like.