Huancaína


Miami is full of new Latin foods for me to try, including ones brewing in our own kitchen! Living with two lovely Latinas is fantastic!  Virginia made Huancaína, a tradition Peruvian sauce with aji and queso fresco.  She deseeded and chopped 2 ajis amarillos, and mixed it in a blender with queso fresco, two hard boiled egg yolks, and about 1/4 c of evaporated milk.  It was served on a bed of lettuce with boiled potato slices and hard boiled eggs.

And, I’ve since been eating it on everything.

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