Huancaina Sauce recipe

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Ingredients

¼ cup vegetable oil
½ cup chopped onion
3 aji amarillo peppers, seeded and chopped, or more to taste
2 cloves garlic, mashed
¾ cup evaporated milk
2 cups crumbled queso fresco
4 saltine crackers
salt and ground black pepper to taste

Nutrition Info

193.5 calories
carbohydrate: 8.1 g
cholesterol: 26.8 mg
fat: 13.9 g
fiber: 0.3 g
protein: 9.3 g
saturatedFat: 5.4 g
servingSize: -
sodium: 122.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat, saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender, add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives;dust with paprika (or rocoto if you have some).

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