Huancaina Sauce Recipe
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 3 aji amarillo peppers, seeded and chopped, or more to taste
- 2 cloves garlic, mashed
- 3/4 cup evaporated milk
- 2 cups crumbled queso fresco
- 4 saltine crackers
- salt and ground black pepper to taste
- 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.
