Ingredients:

  • 4 ounces (115g) Queso Fresco, crumbled
  • 2-4 Aji Amarillo Peppers, seeded and deveined (fresh or frozen), roughly chopped
  • 1/2 cup (120ml) Evaporated Milk, chilled
  • 2 tablespoons (30ml) Vegetable Oil
  • 1 clove Garlic, minced
  • 1/4 cup (59ml) crumbled saltine crackers (about 4 crackers)
  • 1 tablespoon (15ml) Lime Juice, freshly squeezed
  • Salt, to taste
  • Black Pepper, to taste

Instructions:

  1. If using fresh aji amarillo peppers, gently roast on a dry pan until slightly charred, about 5 minutes. If using frozen, defrost thoroughly and pat dry. Seed and devein the peppers.
  2. Add the queso fresco, aji amarillo peppers, evaporated milk, vegetable oil, garlic, saltines, and lime juice to a blender or food processor.
  3. Blend until completely smooth and creamy, scraping down the sides as needed. Start with 2 peppers and adjust the number later to control the level of spice.
  4. Taste the huancaina sauce and season with salt and pepper as needed. Add more lime juice for extra tang or another pepper for more spice.
  5. For best flavour and texture, chill the sauce in the refrigerator for at least 30 minutes before serving.