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Happy National Sauce Month!
Peruvian Salsa huancaina by Virgilio Martinez
Ingredients
2 ¾ oz Ají Amarillo chiles or any mild yellow chiles
1 ½ tablespoons olive oil
10 oz red onions, cut into large dice
Two garlic cloves, peeled but left whole
¼ cup heavy cream scant
¼ cup queso fresco or ricotta cheese
One teaspoon fine sea salt
One teaspoon freshly ground black pepper.
Directions
Cut the chiles in half lengthwise and remove the veins and seeds, then cut the chiles into large pieces. Heat the oil in a sauté pan over medium heat and sauté the red onions, garlic cloves, and chiles for 5 minutes or until soft and lightly browned. Drain off any excess oil from the mixture. Transfer the sautéed mixture to a blender, add the remaining ingredients, and blend until smooth. Cover tightly and refrigerate until required, or store in the freezer.