Huancaina Sauce I

Salsa huancaina I.P1016600RHuancaina Sauce is one of Peru’s darling recipes. This particular version is the one I make at home (and my favorite!), but each Peruvian cook claims to have “the best” recipe for it. The sauce is part of a dish called Papa a la Huancaína (potato with Huancaína sauce), but people love it so much that it’s used in several other concoctions. If you buy (or make) ají amarillo paste, it’s really easy to prepare and will be ready in the blink of an eye.  If you are lucky enough to have fresh ají amarillo,you can learn how to make the paste for this sauce here . Otherwise buy it processed or frozen online or in any grocery store that carries Latin American ingredients.

Salsa huancaina I.P1016594RThis recipe is very easy and flexible, so if you can’t find one of the ingredients, don’t sweat the small stuff and find a creative way to replace it. For example, I have friends that use cream cheese, cottage cheese or even Feta instead of queso fresco. Or Half & Half instead evaporated milk. Whichever way you make it, you can be sure it will be absolutely delicious. What’s not to like about a creamy combination of cheese and chili peppers?

To make it:

1. Put the aji amarillo paste in the blender.

8.SalsaHuancaínaR

2. Add the evaporated milk and process until smooth.

9.SalsaHuancaína

3. Add the queso fresco, soda crackers, and salt. Process until smooth.

Huancaina Sauce

Serve this Huancaina Sauce over pastarisotto, or potatoes, as a dip for quail eggs, fried yuccatequeños, potato or tortilla chips, or pour it over some rice with chicken, or any other recipe that you feel would be enhanced by it.

Huancaina Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cup
 
Ingredients
  • ½ cup ají amarillo paste
  • 2 tablespoons vegetable oil
  • 1 cup evaporated milk
  • 6 soda crackers
  • 8 ounces queso fresco (fresh white cheese)
  • Salt
Instructions
  1. Put the ají amarillo paste in the blender, add oil and milk, and process with the crackers, queso fresco, and salt, until smooth.
  2. Refrigerate until ready to serve.
  3. This sauce will keep refrigerated in a tightly covered container up to two days.


Comments

  1. Que rico

  2. Diego Mamani Crevani says:

    Gracias por compartir! En mi caso salio demasiado picante porque use media taza de pasta de aji amarillo, pasta que compre en una tienda. Debi haber usado solo unas cucharadas.

  3. No se puede espezar con frijoles blanco en vez de galleta de sodA

  4. Can you add any other “milk” besides evaporated milk?

  5. meu namorado que e peruano faz com leite normal e queijo minas e fica gostoso tbm eu amo

  6. What other milk could be substituted?

  7. Leche entera normal también da buen resultado. La combinación de ají dulce, pimentón amarillo y ají largo da buen sabor. La galleta de soda puede ser reemplazada por corteza de pan francés o tostadas (pan tostado en Colombia).

  8. Jose Antonio Garcia Sanchez says:

    La pasta de ají que venden en las tiendas es demasiado picante como para añadir media taza, basta con 2 cucharadas.

Trackbacks

  1. […] es otra receta buenísima para nuestra archi-popular salsa huancaína, una que puedes hacer si tienes acceso a ají amarillo fresco o congelado. Si este no es el caso, […]

  2. Visit website says:

    Visit website

    Salsa Huancaína | PERU DELICIAS

Speak Your Mind

*