Salsa Huancaína

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Machu Picchu

📍 Where this dish comes from: Cusco region · Machu Picchu
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Salsa Huancaína, plated and ready to serve

The rich, mildly spicy cheese sauce behind papa a la huancaina, made here as a standalone sauce for spooning over vegetables, chicken, or eggs.

What You’ll Need

Ingredients for Salsa Huancaína

Salsa Huancaína

The rich, mildly spicy cheese sauce behind papa a la huancaina, made here as a standalone sauce for spooning over vegetables, chicken, or eggs.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Peruvian
Servings: 2 cups
Calories: 100kcal

Ingredients

  • 8 oz queso fresco crumbled
  • 1/2 cup heavy cream
  • 3 tbsp aji amarillo paste
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tsp lime juice
  • Sea salt to taste

Instructions

  • Combine the queso fresco, cream, aji amarillo paste, garlic, olive oil, and lime juice in a blender.
  • Blend until completely smooth and pourable, adding a little extra cream if needed.
  • Season with salt to taste.
  • Warm gently before serving if using hot, or serve chilled over cold dishes.

Nutrition

Serving: 2tbsp | Calories: 100kcal | Protein: 3g | Fat: 9g
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Cooking Salsa Huancaína in the kitchen

Health Benefits

  • Queso fresco and cream give the sauce its classic body without any flour or cornstarch thickener.
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