Spicy Cheese Sauce Salsa A La HuancaÍna Food

POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA

Steps:

• For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
• Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
• Once onion is softened remove from heat and let cool.
• Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
• Next add the cheese and crackers and blend until smooth.
• The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
• Season with salt and pepper to taste and serve at room temperature or chilled.
• For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
• Boil the potatoes until tender, drain and let cool.
• Slice the potatoes and place on top of the lettuce leaves.
• Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.

HUANCAINA SAUCE

Steps:

• 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.

SALSA A LA HUANCAíNA RECIPE - (4.5/5)

Steps:

• Remove seeds from yellow chile peppers and chop into 1 inch pieces. Sauté onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool. Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend. Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary. Season with salt and pepper to taste. Serve at room temperature or chilled.