Huancaina Sauce


10 Oz. Queso Fresco (Casero or Cotija)

3-5 Yellow Peruvian Peppers –Aji Amarillo (fresh or frozen)

½ cup evaporated milk

¼ cup corn oil

Pinch salt



  1. Remove the stems of the peppers and cut it in chunks.
  2. In a blender process the peppers with milk for about two minutes.
  3. Incorporate cubed queso fresco and blend for one minute, slowly add corn oil.
  4. Verify salt and consistency.

NOTE: If it is not thick enough add 4 saltine crackers and blend until you get the appropriate consistency.