For those who know me, it’s no secret that I love Peruvian food. It’s one of my favorites and I get some mean cravings for the flavors in chifa, huancaina, aji’s, saltado’s, and ceviches to name a few. It would be fantastic to be able to go out for some excellent Peruvian cuisine, but sadly, that’s not a reality in these parts. So, like everything else, when we want something particular and don’t want to be disappointed, we resort to making it at home. That’s exactly what happened here with this huancaina sauce. I really had a taste for it and decided it was high time to scratch this itch.
1/2 onion, diced
2 cloves garlic, rough chopped
1/2 teaspoon sea salt
8 oz queso fresco
5 tablespoons aji amarillo paste
1/4 cup milk
1/4 cup water
2 tablespoons m+1 teaspoon grapeseed oil
3 water crackers (saltines also work)
Heat one teaspoon grapeseed oil in a small skillet and add onion, garlic, and salt. Cook on medium-low heat, until onions become soft and translucent, do not brown. Set aside.
In a blender, combine onion mixture with all other ingredients and puree until smooth. Mixture should be loose enough to fall off a spoon in a smooth and continuous stream. It should not be watery or too thick. If the sauce is too thick or close to the consistency of sour cream, add water, one tablespoon at a time to loosen. Transfer to a container, cover and refrigerate until ready to use.
1 pound miniature fingerling potatoes, washed and sliced in half
1 tablespoon grapeseed oil
salt and pepper to taste
Preheat oven to 400 degrees fahrenheit.
In a mixing bowl, combine all ingredients and coat potatoes well. Transfer to a baking sheet and bake for 25 minutes or until potatoes are golden brown.
Serve warm potatoes with a side of huancaina sauce for dipping.