Dish

Salsa a la Huancaina

Huancaina-style salsa

Salsa a la Huancaina is a creamy and spicy sauce that is perfect for adding flavor to a variety of dishes. The sauce is made by blending aji amarillo peppers, queso fresco, evaporated milk, and crackers until smooth. The sauce is then seasoned with garlic, salt, and pepper. Salsa a la Huancaina is typically served over boiled potatoes, but it can also be used as a dip for vegetables or as a sauce for grilled meats. The sauce is rich and flavorful, with a spicy kick from the aji amarillo peppers.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Salsa

Origins and history

Salsa a la Huancaina originated in the Huancayo region of Peru. It is a traditional dish that has been enjoyed for generations. The sauce is named after the Huancaina women who used to sell it in the streets of Huancayo.

Dietary considerations

Gluten-free, vegetarian

Variations

There are many variations of Salsa a la Huancaina, with some recipes calling for different types of cheese or additional ingredients like peanuts or cilantro. Some recipes also call for the addition of mayonnaise to make the sauce even creamier.

Presentation and garnishing

Salsa a la Huancaina is typically served over boiled potatoes and garnished with olives and hard-boiled eggs. The sauce can also be used as a dip for vegetables or as a sauce for grilled meats.