Last Updated on November 14, 2019 by bennrobin
This instant version for Peruvian Chile Cheese Sauce comes together very quickly and is perfect to serve at your next party with chips or savory appetizers.
Peruvian cuisine is one of my favorite South American cuisines, due to their penchant for spice. Pepper pastes from a variety of chile peppers like panca, arbol and aji amarillo are used to flavor their dishes. This spicy cheese sauce is most often served with roasted, sliced potatoes and makes the dish Papas a la Huancaina. The potatoes are generally served cold. This is basically Peru’s version of potato salad.
However, this is a very versatile sauce and can be used for a twist on Mac & Cheese, as a dip for chips or French Fries or as a dipping sauce for any variety of fried foods like empanadas or other savory pastries.
This is an instant version of the sauce using the store bought pepper paste, instead of making it from the peppers themselves.
Peruvian food has grown in popularity and now there are several brands available in markets where you can find the pepper pastes. The most popular brands are Inca’s Food, Dona Isabel and Peru Foods. If neither of these are available in your area, you can also purchase from online sources like Amazon or Amigo Foods.
Don’t forget to check out some of the other Peruvian foods I have whipped up, which are just as delicious!
- Chicha Morada – Purple Corn Drink
- Mazamorra Morada – Purple Corn Pudding
- Lucuma Ice Cream
- Carapulcra – Dried Potato Stew
This Salsa Huancaina – Peruvian Chile Cheese Sauce goes so good with french fries!
Salsa Huancaina – Peruvian Chile Cheese Sauce
- 2 tablespoons oil
- 1 chopped onion
- 2 finely chopped garlic cloves
- 2 cups crumbled queso fresco fresh cheese
- 4 crumbled crackers saltine crackers are traditional
- 1 cup evaporated milk or more as desired (see notes below)
- 1/2 cup aji amarillo pepper paste
- salt to taste
- In a skillet, heat oil.
- Add onion and garlic and saute until softened.
- Transfer to a food processor.
- Add queso fresco, crackers, milk, aji amarillo and salt.
I would love to see what you paired your Salsa Huancaina with – Tag me with your pictures #theschizochef @chefmireille
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