Salsa Hiuancaina

17 October 2014

Peruvian spicy cheese sauce.
Very few people I’ve met are averse to some version of cheese and potatoes. As for potatoes, no one knows them as well as Andean people, so I turn to this Peruvian cheese sauce.


2 mirasol peppers (dried aji amarillo)
1/4 C walnuts
3 garlic cloves
8 ounces creamy feta
1/3 C achiote oil

1. stem and seed the peppers. Place them in 2 C warm water until they’re soft, about 20-30 min.
2. peel the garlic, roughly chop up the feta.
3. put the peppers, garlic, feta and 1/4 of chile soaking water into a blender, food processor or the like. Puree that stuff. Add a bit more chile-water if you need to thin it.
4. Slowly add the oil in a slow stream while blending the sauce.
5. Serve with potatoes!