Salsa Huancaina – Peruvian Chile Cheese Sauce

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Last Updated on November 14, 2019 by bennrobin

Salsa Huancaina

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!

Peruvian Recipes

See also  Coconut Bread Pudding
Salsa LR 1

This Salsa Huancaina – Peruvian Chile Cheese Sauce goes so good with french fries!

Salsa LR 2
Cheese Sauce with French Fries
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5 from 2 votes
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Salsa Huancaina – Peruvian Chile Cheese Sauce

This instant Spicy Cheese Sauce is versatile in that it can be used as a dip or accompaniment to so many foods.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiments
Cuisine: Peruvian
Servings: 8
Calories: 181.74kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

The sauce will thicken as it chills. You may add more milk as necessary for desired consistency.
Yield: approximately 2 cups

Nutrition

Calories: 181.74kcal | Carbohydrates: 7.19g | Protein: 8.07g | Fat: 13.6g | Saturated Fat: 5.75g | Sodium: 275.09mg | Fiber: 0.48g | Sugar: 4.89g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

I would love to see what you paired your Salsa Huancaina with – Tag me with your pictures #theschizochef @chefmireille

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali

    Drooling Mir! First I love the colorful pics, They are very very attractive, the sauce and the potato dish..my my they tempt you to the core, looks real good and feel like digging in 🙂

  2. Sharai

    5 stars
    This sauce is so good! The recipe made a lot for just me and my husband. After having it on top of vegetables for a couple days, tonight I mixed it with cooked macaroni, olives, shredded cheese and topped with panko bread crumbs and more cheese. Baked for half an hour — it turned out so delicious!! I think I will always make Mac and cheese this way from now on.

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