A creamy, spicy sauce from Peru made with cheese, aji amarillo peppers, and other ingredients. Perfect for serving over potatoes or as a dip.
Preparation time
15min
Cooking time
10min
Ingredients
6 Servings
- 3 aji amarillo peppers
- 4 crackers
- 1 cup evaporated milk
- 2 cloves garlic
- 1 cup onion
- 1 cup queso fresco
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Directions
Step 1
Heat the vegetable oil in a pan over medium heat.
Step 2
Add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
Step 3
Add the aji amarillo peppers and cook for a few more minutes until the peppers are soft.
Step 4
Transfer the mixture to a blender. Add the queso fresco, evaporated milk, salt, and soda crackers.
Step 5
Blend until smooth. If the sauce is too thick, add more evaporated milk until the desired consistency is reached.
Step 6
Serve the Huancaina sauce over boiled potatoes or as a dip for vegetables or bread.