A little heat can go a long way. It also serves as stopper from eating to much. This week I made Huancaina sauce (Peruvian cheese sauce) for a class presentation. It has a lot of cheese, but it also has aji amarillo, yellow chile paste. It really keeps you from using way to much, but it’s so flavorful. Traditionally it’s served on potatoes, but you can use it as a dip for veggies too.
I don’t use a recipe per se, its largely to taste. But this is how I made it
Mix together equal parts cream cheese, cottage cheese, and queso fresco.
Add evaportated milk to make the mixture sauce like.
Add seasoning: Salt, pepper, garlic powder to taste.
Add the aji amarillo paste a spoonful at a time until you reach your desired spiciness.
Blend together until a thick and creamy. If it’s too thick, add more milk. Too liquidy, add more cream cheese.
Tada! So easy, even I can do it.
Bien Proveche
