Salsa Huancaína

This creamy Central Peruvian classic blends peppers, queso fresco, and milk into a silky, vibrant sauce with gentle heat and rich, comforting flavor. Enjoyed throughout Peru, salsa huancaína is one of those dishes that feels deeply personal—nearly every family has their own version, adjusted by memory, preference, or what’s on hand. Traditionally spooned generously over tender potatoes, it’s just as delicious used as a dip, drizzle, or spread, bringing its unmistakable balance of warmth and creaminess to countless dishes.

Ingredients

Sauce Base

• ½ medium yellow onion, diced and sautéed until translucent
• 1 large yellow or orange bell pepper, roasted, peeled, and seeded
• ½ habanero (to taste)
• ¼ cup whole or evaporated milk
• ⅓–½ cup queso fresco
• 6–8 saltine crackers (adjust to desired thickness)
• 1–2 tbsp vegetable oil
• salt to taste

Optional Add-Ins

• 1 clove garlic
• splash of lime juice (for brightness)

Directions

Sauté the Aromatics

Sauté the diced onion in a small amount of oil until soft and fragrant, then let cool slightly.

Prepare the Peppers

Roast, peel, and seed the bell pepper. Adjust heat by adding part or all of the habanero.

Blend the Sauce

Blend the onion, roasted bell pepper, habanero, milk, and queso fresco until smooth.

Add 6 saltine crackers and blend again. Adjust consistency by adding more crackers to thicken or additional milk to thin.

Blend in a small amount of oil for a silkier, more emulsified texture. Season with salt to taste.

Notes

Preparation

• Peruvian recipes traditionally use ají amarillo (2–3 peppers, roasted, peeled, and seeded). If you have access to frozen or paste ají amarillo, use it for the most authentic flavor.
• Evaporated milk gives a creamier, more traditional consistency, but whole milk works well in a pinch.
• Queso fresco is classic, but queso blanco or feta can be used for a saltier, brinier profile.
• Saltines thicken the sauce while keeping the flavor mild; stale bread is a suitable substitute.

Serving Suggestions

• Classic: Over boiled yellow potatoes (papas a la huancaína) with hard-boiled eggs, black olives, and lettuce.
• As a dip: Pairs beautifully with potato fries, yuca fries, fresh vegetables, or plantain chips.
• As a sauce: Drizzle over grilled chicken, steak, or roasted vegetables for a creamy, pepper-forward accent.
• For best texture, lightly chill before serving so it thickens and clings beautifully to potatoes or vegetables.

Variations

• Increase or decrease the habanero to adjust heat, or add a pinch of yellow chili paste if you have it.
• Add a garlic clove for deeper aroma, or a splash of lime juice for additional brightness.

Make-Ahead & Storage

This sauce improves after a few hours as the flavors meld.

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezing is not recommended due to separation of dairy and crackers.