Huancaína Sauce
This is another fantastic recipe for our ever-popular Huancaína sauce, one you can make if you have access to fresh or frozen aji amarillo peppers. If not, feel free to replace the whole peppers with aji amarillo paste. The flavor will be very similar.
1.- Start by frying the coarsely chopped onion and garlic.
2.- Add the chopped yellow chili pepper and sauté until cooked.
3.- Process the vegetables in the blender to make the base of this sauce.
4. Add the rest of the ingredients, process for a few minutes and the sauce will be ready in a few minutes.
- ⅓ cup of vegetable oil
- ½ coarsely chopped onion
- 2 coarsely chopped garlic cloves
- 6 fresh or frozen yellow chili peppers (or ½ cup of yellow chili pepper paste)
- ½ cup of evaporated milk
- 1 cup of fresh cheese, chopped
- 4 soda crackers
- Shall
- Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté, stirring, for about 4 minutes. Stir in the chopped chili pepper and cook for an additional 3 minutes. (You can halve the chili pepper first, remove the seeds and veins, and roughly chop it. Blanch it first if you wish to make peeling easier.)
- Turn off the fire and cool everything down.
- Transfer the vegetables to the blender and process until creamy.
- Add the milk, cheese, crackers, and salt. Blend until the sauce is smooth, adding a little more milk if needed.
