Salsa a la Huancaína – Spicy Cheese Sauce


 

Salsa a la Huancaína - Spicy Cheese Sauce

Salsa a la Huancaína (Huancaína sauce) is typically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many dishes and flavours. Serve it as a dipping sauce for bite-size boiled potatoes or raw vegetables. You can adjust the spiciness by using fewer or more yellow chilli peppers.
Course: Salsa
Cuisine: Peruvian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: The Cook
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Ingredients

  • 4 tablespoons vegetable oil
  • ½ cup chopped onion
  • 3-4 yellow Habanero chillies
  • 2 cloves garlic, mashed
  • 2 cups cottage cheese
  • 4 water crackers or Ritz crackers
  • ¾ cup evaporated milk
  • salt and pepper, to taste

Recipe Instructions

  • Remove seeds from chilli peppers and chop into 2 cm pieces.
  • Sauté onion, garlic, and chillies in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
  • Place onion/chilli 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 crackers or thin sauce with milk if necessary.
  • Season with salt and pepper to taste.
  • Serve at room temperature or chilled.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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