Salsa a la Huancaína

By Mom_s

Huancaína (wan-kay-eena) sauce is typically served over cold sliced potatoes in the famous Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled potatoes or raw vegetables

Ingredients

• 4 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3-4 yellow aji amarillo chile peppers (frozen is fine), or 1/2 cup jarred aji amarillo paste (this are spicy, so start low and add to taste)
• 2 cloves garlic, mashed
• 2 cups white farmer's cheese (queso freso)
• 4 saltine crackers
• 3/4 cup evaporated milk
• Salt and pepper to taste

Preparation

Step 1

Remove seeds from yellow chile peppers and chop into 1 inch pieces.

Sauté onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.

Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.

Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.

Season with salt and pepper to taste.

Serve at room temperature or chilled.