Salsa Huancaina

Salsa HuancainaSalsa Huancaina
Spicy Peruvian Cheese Sauce

Salsa Huancaina
Salsa Huancaina

Salsa Huancaina is traditionally used to prepare "Papas a la Huancaina", a famous Peruvian starter. Made with simple Peruvian ingredients like queso fresco (fresh white cheese) and aji amarillo (Peruvian yellow chili) this creamy and spicy, but mild sauce is a very versatile and goes well with many other flavors as well. Peruvian comfort food at its best!

Salsa Huancaina represents like no other the flavor of Peru. As dip it's great for boiled potatoes, French fries, fried yucca sticks, tequeños and corn. Recently becoming very popular are Spaghetti a la Huancaina served with a nice steak; or a risotto a la huancaina,... Absolutely addicting and delicious!

And as it's so easy to prepare Salsa Huancaina at home, find below the LimaEasy recipe. By the way, please don't use jalopeños instead of aji amarillo as often recommended. Nowadays there are numerous Latin American food shops around, even online. So you shouldn't have a problem finding aji amarillo which gives this sauce it's typical Peruvian flavor. Even if you can't get it fresh, you surely find it in glasses, frozen or as paste.

LimaEasy's Recipe for Huancaina Sauce

Ingredients for Salsa Huancaina

  • 2 - 3 aji amarillo (aji amarillo paste is fine as well)
  • 1/2 small onion
  • 1 clove of garlic
  • 3 tbsp good neutral vegetable oil
  • 150 - 200 ml evaporated milk
  • 250 g queso fresco (you can use feta or white farmer's cheese)
  • 1 hardboiled egg

Preparation of Salsa Huancaina

Remove seeds from the aji amarillo and chop in small pieces. Chop onion and garlic also in small pieces. Sauté aji amarillo (or paste), onion and garlic in the oil until soft. Remove from heat and let cool.

Place the mixture including the oil in a food processor, add around 100 ml of evaporated milk and blend. Then add the queso fresco (cut into small pieces) and the hardboiled egg. Blend. While blending slowly add more milk until your Huancaina sauce is smooth and fairly thick. Season with salt and pepper.

In case your Salsa Huancaina got to thin, just add some saltines, if it's too thick add some more milk.


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