Sauces & stocks
Salsa huancaina
Versatile aji amarillo and cheese sauce for potatoes, pasta and more.
VegetarianGluten-free
Ingredients
- 5 tablespoons of aji amarillo paste
- 250 g of fresh cheese
- 200 ml of evaporated milk
- 6 soda crackers
- 3 tablespoons of oil
- 1 garlic clove
- Salt to taste
Step-by-step
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- Place the garlic in the mixing bowl and chop 5 sec/speed 7.
- Add the aji amarillo and saute 3 min/100°C/speed 2 to soften the flavor.
- Add the fresh cheese, the milk, the crackers, the oil and the salt.
- Crush 1 min/speed 8 until you get a smooth and creamy sauce.
- If it is too thick, add milk and mix 15 sec/speed 6.
- Taste and adjust the salt with 10 sec/speed 4 before serving.
Tips
- Sauteing the aji reduces its acidity and improves the flavor.
- Use it over potatoes, noodles or as a vegetable dip.
- Store in the refrigerator up to 3 days in a closed container.
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