How to make homemade huancaína sauce to accompany your piqueos | Gastronomy of Peru nnda | nnni | RECIPES

Huancaína sauce is one of the most popular creams in Peruvian cuisine. Its delicious taste where cheese predominates plus the spicy touch of chili makes it one of the most authentic dishes in the country. He is not only the protagonist of the traditional potato in Huancaín, but a great accompaniment for various pickets.

Here we leave the recipe for you to prepare at home and you can accompany it with some Peruvian potato chips, some tequeños or cassava balls.


  • 5 fresh or packaged yellow peppers, without seeds or veins (or 1/2 cup yellow pepper paste)
  • ¼ cup of vegetable oil
  • ½ cup of evaporated milk
  • 4 soda cookies
  • ¾ cup of fresh cheese
  • Sal


  1. Put the yellow pepper in a pot with water and bring to a boil. Boil for 15 minutes, drain and peel the red pepper. The shell is very easy to learn.
  2. Put the pepper, oil, evaporated milk, cookies, fresh cheese and salt in the blender jar. Process until the mixture is very creamy and slightly thick. If the sauce is too thick, add a little more evaporated milk and ready and have a homemade huancaína sauce.
  3. Enjoy with some Riky Tok Peruvian potato chips.
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