Description
Dive into the rich and spicy flavors of traditional Peruvian Huancaína Sauce. Made primarily from aji amarillo peppers and fresh cheese, this sauce will transport your taste buds straight to the heart of Peru.
Ingredients
Scale
4–5 aji amarillo peppers, seeds removed (or 2 tablespoons of aji amarillo paste)
200 grams (7 oz) fresh white cheese (queso fresco or farmer’s cheese)
2 cloves garlic, minced
3–4 saltine crackers or soda crackers
1/2 cup evaporated milk
3 tablespoons vegetable oil
Salt to taste
Instructions
- If using whole aji amarillo peppers, boil them for about 10 minutes, then rinse with cold water. Peel the skin off and remove seeds.
- In a blender, combine the aji amarillo peppers (or paste), cheese, garlic, crackers, and evaporated milk. Blend until smooth.
- While the blender is running, slowly drizzle in the vegetable oil until the sauce thickens and emulsifies.
- Season with salt to taste.
- If the sauce is too thick, you can add a bit more evaporated milk to reach your desired consistency.
- Refrigerate for at least an hour before serving. The sauce can be stored in the refrigerator for up to a week.
Notes
Adjust the number of aji amarillo peppers based on your heat preference.
If you cannot find aji amarillo peppers or paste, you can use another chili pepper, but note that the flavor will be different.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if boiling peppers)
- Category: Sauce/Dip
- Method: Blending
- Cuisine: Peruvian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg