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huancaina-sauce-recipe

Huancaina Sauce Recipe

A creamy, spicy Peruvian sauce made from cheese, aji amarillo peppers, and other ingredients. Perfect for drizzling over potatoes or pasta.
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Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Sauce
Cuisine: Peruvian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 units Aji amarillo peppers seeded and chopped
  • 1 cup Queso fresco crumbled
  • 0.5 cup Evaporated milk
  • 2 tablespoon Vegetable oil
  • 4 units Saltine crackers or 1 slice of white bread
  • 1 clove Garlic minced
  • to taste Salt

Instructions 

  1. 1. In a blender, combine the aji amarillo peppers, queso fresco, evaporated milk, vegetable oil, saltine crackers, and garlic.
  2. 2. Blend until smooth. If the sauce is too thick, add more evaporated milk until you reach the desired consistency.
  3. 3. Season with salt to taste.
  4. 4. Serve over boiled potatoes, pasta, or as a dip for vegetables.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 250mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 1mg

Keywords

Huancaina, Peruvian Sauce
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