Video:How to Make Salsa a la Huancainawith Gina Miller
Salsa a la Huancaína is a Peruvian spicy cheese sauce that has a very robust taste with a delicate texture. Check out how to make this salsa a la Huancaína recipe for a kicked up dipping sauce.See Transcript
Transcript:How to Make Salsa a la Huancaina
Hi I’m Gina Miller with About.com food. Today I am making salsa a la Huancaína. A special Peruvian spicy cheese sauce that has a very robust taste with a delicate texture.
In Peru and here in the U.S. This extremely tasty dish is used primarily as a dipping sauce for boiled potatoes or raw vegetables.
Ingredients for Salsa a la Huancaína:
- 4 tablespoons vegetable oil
- 1/2 cup chopped onion
- 4 yellow or red Chile peppers chopped finely or a fresh pepper of your choice
- 2 cloves garlic, chopped finely
- 2 cups white farmer's cheese (OR queso freso)
- 4 salted crackers (crushed)
- 3/4 cup evaporated milk
- Salt and pepper to taste
Sauté the Salsa's Vegetables Then Cool
Remove seeds from chile peppers and chop into 1 inch pieces. Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. You can adjust the spiciness by using less chile peppers. Remove from heat and let it get cold.
Blend Remaining Ingredients and Season the Salsa
Place cold onion/chile mixture in a food processor or blender. Add the evaporated milk and blend. Add the cheese and crackers and blend until smooth. The sauce should be fairly thick or you can add a few more crackers if necessary. Season with salt and pepper to taste.
Serve at room temperature or chilled over sliced boiled potatoes or as an appetizer with raw vegetables. Thank you for watching, and for more information please visit us online and About.com