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Huancaína Sauce

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from About.com adapted to GFCF by BL Olson

List of Ingredients

* 4 tablespoons vegetable oil
* 1/2 cup chopped onion
* 4 yellow chile peppers (ají amarillo)
* 2 cloves garlic, mashed
* 2 cups white soy feta (queso freso)
* 4 gf crackers
* 3/4 cup coconut cream
* Salt and pepper to taste



Recipe

Remove seeds from yellow chile peppers and chop into 1 inch pieces.

Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.

Place onion/chile mixture in a food processor or blender. Add coconut cream and blend.

Add soy cheese and crackers and blend until smooth. Sauce should be fairly thick.

Thicken sauce with more crackers or thin sauce with milk if necessary.

Season with salt and pepper to taste.

Serve at room temperature or chilled.

Note: Salsa a la Huancaína is pronounced whan-kay-ee-nah. This is served with Sajta (Andean Chicken Stew), a recipe found in the Index.