Salsa Huancaina

August 31, 2014

Salsa Huancaina - kvalifood.com

Salsa huancaina is a Peruvian cheese sauce defined by aji amarillo and queso fresco, thinned with evaporated milk and thickened with soda crackers. It is traditionally served over boiled potatoes (papa a la huancaina) and also works as a dip or pasta sauce.

Makes ca. 500 ml sauce

Ingredients

250 g queso fresco, cubed (or farmer’s cheese; substitute: feta)
100 g aji amarillo paste (about 80 ml)
200 ml evaporated milk
3 tbsp vegetable oil (ca. 40 ml)
4 soda crackers (ca. 12 g)
1/2 small red onion (ca. 35 g), roughly chopped (optional)
1 garlic clove (ca. 5 g), roughly chopped (optional)
salt, to taste

Directions

Simple version (no-cook):

Place aji amarillo paste, evaporated milk, and oil in a blender.
Add queso fresco, crackers, and a pinch of salt.
Blend on high until completely smooth, 1-2 minutes.
Adjust: more salt if needed, more milk if too thick, another cracker if too thin.
Refrigerate until serving.

Sauteed aromatics version:

Heat oil in a small skillet. Cook chopped onion and garlic 3-4 minutes until softened.
Add aji amarillo paste, cook 2 minutes more. Cool slightly.
Transfer to a blender with evaporated milk, queso fresco, crackers, and salt. Blend smooth.
Adjust consistency.

Notes

Aji amarillo paste is the defining ingredient. Do not go below 60 g or the sauce loses its identity.
Crackers thicken and bind. Use plain soda crackers or saltines.
Optional: blend in 1 hard-boiled egg for a thicker, silkier texture.
Traditionally served over boiled yellow potatoes with hard-boiled egg quarters, black olives, and lettuce.
Keeps 2-3 days refrigerated.