Salsa Huancaína, photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente

Salsa Huancaína

Cuisine: Peruvian
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 8 people
This Peruvian sauce is served over baked potatoes and is DELICIOUS. You can serve over white rice, noodles, or any kind of potato.

Peruvian food is definitely in the limelight right now. The country's long coastline and access to so many ingredients, paired with its long history of immigrants from Japan, China, Italy and more, makes its cuisine undeniably one of the most versatile and refined in the world.

One of its essential dishes is papas a la huancaína, which is basically baked potatoes smothered in a delicious, creamy salsa huancaína. Here, I'm giving you the recipe for that sauce! You can use it for not just baked potatoes, but for mashed potatoes, white rice and over any other dish that you want to pair with this tasty salsa.

Ingredients

  • 1 tsp butter
  • 1/2 cup white onions chopped
  • 10 oz. queso fresco unsalted, preferably
  • 1/2 cup evaporated milk
  • 3 Ají amarillos (or 1/2 cup ají amarillo paste, if you cannot find ají amarillos)
  • 2 cloves garlic minced
  • salt to taste
  • pepper to taste
  • 5 saltine crackers

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Directions

  1. Remove the seeds from ají amarillos and chop into 1 inch pieces.
  2. Sauté the onion, garlic and the ají amarillos in the butter, until they are soft, for about 3 to 5 minutes. Remove from the heat and let cool.
  3. Once cooled, placed the onion and ají mixture you just cooked in a blender. Add the evaporated milk and blend.
  4. Lastly, add the cheese and crackers and blend until smooth. Season with salt and pepper to taste. Serve at room temperature or chilled over your favorite potatoes.

Chef Notes

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