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.
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 2 cups
- 2 tablespoons oil
- 1 chopped onion
- 2 finely chopped garlic cloves
- 2 cups crumbled queso fresco (fresh cheese)
- 4 crumbled crackers ( I used multi grain club crackers, but saltine crackers are traditional)
- 3/4 cup evaporated milk
- 1/2 cup aji amarillo pepper paste
- salt, to taste
In a skillet, heat oil. Add onion and garlic. Saute until softened. Transfer to a food processor or blender.
Add cheese, crackers, milk and pepper paste to food processor. Blend until smooth. Add salt. Blend again until very smooth.
Both Inca Foods and Dona Isabel are two popular brands that are pretty mainstream now. Look for them at your local market to find the pepper paste.
Spicy and creamy…it’s perfect with potatoes!