Huancaina – A Peruvian Sauce

Traditionally, huancaina is a Peruvian sauce typically served cold over potatoes and lettuce.  Papa a la huancaina is a popular Peruvian appetizer served before a main dish in Peru.

Papa a la huancaina

Papa a la huancaina

However, I LOVE this sauce on just about EVERYTHING! Though, again usually served with potatoes, I love to eat it over rice.  This is one of my favorite snacks actually.  Also, served over Peruvian Ceviche, it makes for a delightful experience.  This is one of the first things that together my boyfriend and I made in our pursuit of learning how to make all things Peruvian 😀 !

So for Huancaina…

HUANCAINA

Ingredients:

  • ~2 tablespoons oil (we use canola)
  • 4-6 saltine crackers
  • 1 clove of garlic
  • 1 can of evaporated milk
  • Queso Fresco (fresh cheese, can be found in most grocery stores or Latino Markets)
  • Aji amarillo (Peruvian yellow pepper) – We store ours frozen
  • Salt to taste
Aji Amarillo

Aji Amarillo

 We buy our Aji Amarillo from La Pequenita Market

(801) 484-2980 – 2740 S State St
Salt Lake City, UT 84115

In a blender, blend the clove of garlic with the oil.  Add the can of evaporated milk and saltine crackers.  The number of crackers that you will add will depend on the thickness of the sauce you want.  So start with less and you can always add more! Since I cannot handle things too spicy, we devein the peppers.  This removes the seeds and reduces the ‘hotness’ of the sauce.  Depending on the size of the peppers, we typically add 1 to 2 peppers.  I like just a little kick and to be able to taste and feel the flavor of the peppers.  So devein and add your peppers.  Then add the cheese (~30z) but again this is to taste.  Start small and increase.  Then add salt to taste.  If you have never had huancaina before, it might be hard to judge what it should taste like but play with it and figure out what you like.   Also keep in mind that the flavors will really come together the longer they sit in the fridge.  It is good to eat right away as well, but it tastes even better the next day!

Tonight for supper we made minestrone! Because I love huancaina so much, we made some and I added about 2 spoonfuls to my bowl of soup.  This made it nice and creamy and delicious!

Enjoy!

Huancaina

Huancaina

See you in the kitchen,

Katie

Also, here are some links for recipes for Papa a la Huancaina!

Food.com

PeruFood

Whatsforeats

epicurious.com

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Comments
3 Responses to “Huancaina – A Peruvian Sauce”
  1. When we don’t have queso fresco, you can also use ricotta cheese. However, if you can, queso fresco is preferred!

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  1. […] I also just made the huancaina sauce and decided to put about 2 spoonfuls into my bowl.  This made the soup nice and creamy and was oh […]

  2. […] concoction is so delicious and can be eaten alone or paired with my favorite Huancaina (click here).  A lot of South American and Central American (+ Mexico) countries have their own version of […]



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