Huancaina sauce, a traditional Peruvian cheese sauce, is made by blending aji peppers, queso fresco, and onions. Serve over boiled potatoes for an easy dinner.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
194 Calories
Recipe Instructions
Step 1
Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.
Ingredients
salt and ground black pepper to taste
2 cloves garlic, mashed
3 aji amarillo peppers, seeded and chopped, or more to taste
