Remove seeds and veins from the ajis or chilli peppers and wash well with water rubbing one against the other. Cut into pieces.
In a medium skillet, with oil, stir-fry the aji, whole garlic cloves until tender.
Put this mixture in a blender or processor and add the cheese and oil. Blend until creamy. Season to taste with salt and pepper.
To serve: Arrange sliced potatoes on a bed of lettuce, pour sauce to cover. Garnish with sliced hardboiled eggs and olives.
Passion Fruit and Pisco Cocktail
Rice with spinach