Huancayna Sauce


  • 1/2 yellow onion, wedges
  • 3 Peruvian Hot Yellow Pepper (*Ahi Amarillo)
  • 1/2 cup mayonnaise
  • 1/2 cup whole milk
  • 50-100 grams fresh cheese
  • 1/2 cup water
  • 10 saltine cracker, more if needed for thickener
  • Salt to taste
  • Oil, as needed


  1. Huancayna sauce should be the thick but still runny.  Like a sauce but heavier.
  2. Stir fry onion and pepper in oil on low until tender.  Cool.
  3. Blend cooled onion and peppers, mayonnaise, milk, cheese, water, and crackers in a blender.  Add salt a pinch as a time to achieve desired flavor.
  4. Add crackers to thicken, or milk to thin, or oil to smooth.

*Ahi Amarillo- to make sauce blend together a jar of picked yellow peppers with 1 habanero pepper.

  • Serve sauce on top of slices of boiled potato on a bed of bib lettuce.  Garnish with hard boiled egg and Kalamata olives.
  • Dip for chips

Source:  Chef Freaky Nunez del Prado, Harmons Cooking School

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