Salsa Huancaina | PERU DELIGHTS

by


SalsahuancainaIIRThis is another recipe for salsa huancaína (the super popular and super delicious Peruvian chili cheese sauce) that you can use if you have fresh or frozen aji amarillo. Feel free to substitute the fresh chili peppers with aji amarillo paste if you don´t find them whole. The result, flavorwise, will be very similar. The main difference in this recipe is that it adds fried onion and garlic, cooked along the aji amarillo, which will give an extra layer of flavor to the salsa. Why don´t you follow these steps and try it if you want to experiment? I´m sure you´ll be pleased. This method involves a little more work than the other recipe for Huancaina Sauce I but it´s totally worth it.

Salsa Huancaina1IR

1.- Start with coarsely chopped onion and garlic.

salsahuancaína1IR

2.- Add chopped aji amarillo, and saute until cooked.

Salsa huancainaII3R

3.- Process the vegetables in the blender to make the base of the sauce.

SalsahuancainaIIR

4.- Add the rest of the ingredients, process, and the sauce will be ready in a few minutes.

Salsa Huancaina II

Prep time: 

Cook time: 

Total time: 

Serves: 1½ cups

 

Ingredients

  • ⅓ cup vegetable oil
  • ½ red onion, chopped
  • 2 garlic cloves, chopped
  • 6 fresh ají amarillo (or use ½ cup ají amarillo paste)
  • ½ cup evaporated milk
  • 1 cup queso fresco, diced (fresh white cheese)
  • 4 soda crackers
  • Salt

Instructions

  1. Heat the vegetable oil in a skillet over medium heat. Add onion and garlic, and stir for about 4 minutes. Add the chopped ají and cook for 3 extra minutes. (Beforehand you may slice the ají amarillo in half, take out the seeds and veins, and chop. Blanch them first to peel them easily.) Turn off the heat and cool.
  2. Transfer the vegetables to a blender vase and process until creamy.
  3. Add milk, cheese, crackers, and salt. Process until very smooth, adding a little more milk if necessary.

3.3.3077



Source link

Leave a Comment