Another one of my Peruvian favorites is Huancaina Sauce. I learned how to make this from a friend who is actually Chilean, but it tastes just like the Huancaina at my favorite Peruvian restaurant, so I’m going with it. It’s typically served with potatoes, but as you know by now potatoes aren’t my thing. Also one of my dinner guests was on a Keto diet, so I served it with acorn squash and it was delish. That’s the magic of Huancaina Sauce – it’s good with so many things.

Guessipe

• oil for sautéing
• 1 onion, chopped
• 3 cloves garlic, minced
• 10 oz queso fresco, crumbled
• 4 saltines, crumbled
• 6 oz evaporated milk
• 1/2 cup Aji Amarillo paste
• salt to taste

Saute onion and garlic in oil until the onion is soft and translucent.

In a food processor, blend the cooked onion mixture, queso fresco, saltines, evaporated milk, Aji Amarillo, and salt until smooth.

Eat it with potatoes, bread, pasta, meat, vegetables – it really is good with pretty much anything!