Huancaina Sauce

Ingredients

• 1 aji pepper, diced
• 1 cup evaporated milk
• 1/2 cup queso fresco, crumbled
• 1/4 cup mayonnaise
• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon salt

Directions

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the aji pepper and garlic and cook, stirring frequently, until the pepper is softened, about 5 minutes.
3. Remove the skillet from the heat and let cool slightly.
4. Transfer the pepper mixture to a blender or food processor and add the evaporated milk, mayonnaise, queso fresco, and salt.
5. Blend everything until smooth and creamy.
6. Transfer the sauce to a bowl and serve.

Interesting Facts

• Huancaina sauce originates from the Peruvian city of Huancayo.
• The sauce is traditionally served over boiled potatoes.
• The sauce can also be used as a dip for chips or vegetables.