Salsa a la Huancaina with a Twist

Ingredients

• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 2 roasted red bell peppers, peeled and seeded 2 roasted red bell peppers, peeled and seeded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 small onion, chopped 1 small onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 aji amarillo peppers, seeded and chopped 2 aji amarillo peppers, seeded and chopped
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• 1/2 cup (120ml) vegetable broth 1/2 cup (120ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 4 boiled potatoes, sliced 4 boiled potatoes, sliced
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• 8 black olives, pitted and halved 8 black olives, pitted and halved
• Fresh parsley or cilantro for garnish Fresh parsley or cilantro for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a blender, combine the crumbled feta cheese, roasted red bell peppers, vegetable oil, onion, garlic, aji amarillo peppers, evaporated milk, and vegetable broth. Blend until smooth and creamy.
2. 2.
   Transfer the mixture to a saucepan and heat over medium heat. Stir continuously until the sauce thickens, about 5 minutes.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Arrange the sliced boiled potatoes on a serving platter. Pour the Huancaina sauce over the potatoes.
5. 5.
   Garnish with halved hard-boiled eggs, black olives, and fresh parsley or cilantro.
6. 6.
   Serve the Salsa a la Huancaina as a side dish or as a topping for grilled meats or roasted vegetables.

Treat your ingredients with care...

• Aji Amarillo Peppers — If you can't find fresh aji amarillo peppers, you can use aji amarillo paste or substitute with a combination of yellow bell peppers and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• For a spicier version, add more aji amarillo peppers or a small amount of cayenne pepper.
• Adjust the consistency of the sauce by adding more or less evaporated milk. Thicker sauce is ideal for dipping, while a thinner sauce works well as a dressing.
• To save time, you can use store-bought roasted red bell peppers instead of roasting them yourself.

Serving advice

Serve the Salsa a la Huancaina as a side dish with grilled meats, roasted vegetables, or as a topping for boiled potatoes. It can also be used as a dip for tortilla chips or bread.

Presentation advice

Arrange the sliced boiled potatoes on a platter and pour the Huancaina sauce over them. Garnish with halved hard-boiled eggs, black olives, and fresh parsley or cilantro for an attractive presentation.