Huancaina Sauce

Cinco de Mayo - Side Dish

This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).

Brief

Prep 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 8

Yield: 8 servings

Huancaina Sauce

Ingredients

¼ cup vegetable oil

½ cup chopped onion

3 aji amarillo peppers

seeded and chopped

or more to taste

2 cloves garlic

mashed

¾ cup evaporated milk

2 cups crumbled queso fresco

4 saltine crackers

salt and ground black pepper to taste

Campbell's Cheesy Chicken and Rice Casserole

Side Dish

Directions

Step 1

Heat oil in a skillet over medium heat; saute onion aji peppers and garlic until onion softens and mixture is bright yellow 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

Nutritional Information

Huancaina Sauce

Servings Per Recipe:8

Calories: 193.5

% Daily Value *

Protein: 9.3g 19%

Carbohydrates: 8.1g 3%

Dietary Fiber: 0.3g 1%

Sugars: 2.9g

Fat: 13.9g 21%

Saturated Fat: 5.4g 27%

Cholesterol: 26.8mg 9%

Vitamin A Iu: 356.4IU 7%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.4mg 4%

Folate: 14.9mcg 4%

Calcium: 242.7mg 24%

Iron: 0.5mg 3%

Magnesium: 17.3mg 6%

Potassium: 179.4mg 5%

Sodium: 122.6mg 5%

Calories From Fat: 125.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.