huancaina (wan-kai-eena) sauce
Huancaina sauce (named for the region in Peru from which it comes) is always a hit at parties. This tasty sauce is usually severed over sliced, boiled potatoes as the dish called "papa a la huancaina" (potatoes with huancainia), but it does just as well as a dipping sauce for potato chips or veggies.
Prep time: 10 mins
Ingredients:
1+ tbsp aji amarillo (yellow pepper paste - for this one, you'll need to venture out to the latin market) 1/4 cup (or to desired consistency) evaporated milk 1 tsp lime juice 1 tbsp vegetable oil 1+ tsp salt (to taste) |
Preparation:
Put in a blender on high : the cheese (queso fresco) add lime juice, oil, aji amarillo and some milk then taste it, see the consistency and add more salt, lime juice and more milk if desired. Add more aji sauce little by little, depending on how spicy you want the sauce to be. The consistency should be that of a regular cheese dip - not too runny and not to thick that it breaks potato chips!
You can eat this on top of baked/boiled potatoes, a salad made with lettuce and hardboiled eggs, over rice or pasta or as a dip for veggies/small potatoes/chips. We usually double the recipe if we're taking some to a party.
Enjoy!
