6 to 9 aji peppers
Salt and ground black pepper to taste
1 clove of garlic
1/2 cup vegetable oil
1 1/2 tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice

Place ajies in a blender with salt, pepper, garlic, and vegetable oil. Blend. (This mixture is called cream of aji.) Mix with olive oil, green onions, and lime juice in a medium bowl.

Creamy cheese sauce:
1 package queso fresco (Mexican cheese)
1/4 of a red onion, sauteed without oil
3/4 cup oil
3/4 cup milk
1 teaspoon turmeric, cooked in 2 tablespoons hot oil for 3 seconds
1 aji pepper
Salt and freshly ground black pepper to taste
1 tablespoon lemon juice

Blend queso fresco, red onion, oil, milk, turmeric mixture, aji, salt and pepper and lemon juice in a blender until it becomes creamy.

To serve: Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. — Amparo Alam, Syracuse

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If you watch

What: "Ultimate Recipe Showdown"
When: Sundays, 10 p.m.
Channel: Food Network

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E-mail: vphillips@desnews.com