Recipies

SALSA

HUANCAINA

Salsa Huancaína (pronounced wan-kay-eena) is a popular Peruvian cheese sauce known for its vibrant yellow color and mildly spicy flavor. It's a key ingredient in the famous dish Papa a la Huancaína, where it's served over boiled potatoes.

Ingredients:

1–2 Aji Amarillo peppers (fresh or paste, seeds removed for less heat)
4–6 saltine crackers (or similar plain crackers)
1/2 cup evaporated milk
4 oz (about 1/2 cup) cream cheese
2 tablespoons oil (vegetable or olive oil)
Salt to taste

For serving:

Hard-boiled eggs, halved
Kalamata olives
Lettuce leaves

Instructions:

Prepare the Aji Amarillo:
If using fresh peppers, boil and peel them, then remove the seeds and veins to reduce heat. If using paste, start with 1–2 tablespoons.
Blend the sauce:
In a blender, combine:
- Aji amarillo (or paste)
- Crackers
- Evaporated milk
- Cream cheese
- Oil
- A pinch of salt
Blend until smooth and creamy. Adjust thickness with more milk or crackers as needed.
Taste and adjust:
Add more salt or a bit more aji if you'd like more heat. The sauce should be smooth, spicy, cheesy, and slightly thick.
Serve:
Traditionally served over boiled potatoes with lettuce, topped with hard-boiled eggs and kalamata olives.

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