Aji de Huacatay
Aji de Huacatay - kvalifood.com
Aji de huacatay is a Peruvian sauce built on two essentials: aji amarillo (the chile) and huacatay (black mint, Tagetes minuta). The traditional Andean version uses fresh cheese, evaporated milk, and peanuts. It is served as a cold condiment alongside anticuchos, pollo a la brasa, grilled corn, and potatoes.
Makes ca. 350 ml
Ingredients
- 40 g fresh huacatay (black mint) leaves, thick stems removed
- 2 fresh aji amarillo peppers, stemmed, seeded, cut into chunks (ca. 30 g), or 2 tbsp aji amarillo paste
- 150 g queso fresco, cubed (or mild feta)
- 60 ml evaporated milk (unsweetened)
- 40 g roasted unsalted peanuts
- 3 tbsp vegetable oil, divided
- 1 garlic clove (ca. 5 g), peeled
- 2 soda crackers (or 1 small slice white bread, crust removed), optional, for thickening
- salt, to taste
Directions
If using fresh aji amarillo: heat 1 tbsp oil in a small pan. Cook the aji chunks 3-4 minutes until softened. Let cool. Skip if using paste.
Place huacatay, aji (or paste), garlic, peanuts, queso fresco, evaporated milk, and a pinch of salt in a blender.
Blend on high 1-2 minutes until smooth and creamy.
With the blender running, drizzle in the remaining 2 tbsp oil.
Adjust salt. If too thick, add a splash of milk. If too thin, blend in the crackers.
Serve at room temperature or slightly chilled. Keeps 5 days refrigerated.
Notes
- Fresh huacatay gives a brighter result than paste. If using paste, use 2 tbsp.
- Queso fresco is traditional. Mild feta works – rinse to reduce saltiness.
- Peanuts add body and are traditional in Andean sauces.
- For more heat, add half a small rocoto pepper (not jalapeno).
See Also
Fresh Salsa de Rocoto
Salsa Huancaina
Aji Amarillo Paste
