Salsa Huancaína — Peruvian Chile-Cheese Dressing

From Huancayo in Peru’s central highlands. Traditionally over boiled potatoes as papa a la huancaína. Thinned to dressing consistency for salads — increasingly used in contemporary Peruvian-fusion restaurants.

Ingredients (~250 ml)

Ingredient	Amount
Aji amarillo paste	50 g
Vegetable oil	20 ml
Evaporated milk	100 ml
Queso fresco (fresh white cheese)	100 g
Soda crackers (~3 crackers)	15 g
Salt	2–3 g

Method

1. Blend aji amarillo paste and oil until smooth.
2. Add evaporated milk. Blend.
3. Add queso fresco, crackers, and salt. Process until completely smooth.
4. Adjust: more evaporated milk to thin; more crackers to thicken.

Notes

Aji amarillo substitute: 1 roasted orange bell pepper (~100 g) + ¼ habanero. Queso fresco substitute: 60 g cream cheese + 40 g feta. Crackers act as thickener/emulsifier.

Pairs with: Roasted vegetable salads, grain bowls, octopus.

Sources:

• Peru Delights
• Global Kitchen Travels

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Mexican-Latin · Salad-Dressings