Preparation Day

Preparation day means we are going to the local Gold's Gym for some PT and exercise.  We walk there and back and it is about 3 miles round trip. As we are always shopping on Mondays at multiple locations,  the Jockey Plaza and a local farmer's market is on the list of things to do. Our boy Miky last week taught us how to make Papas a la Huancaihina so we are going to search in the local market for a special cheese only found here in Peru.  It is called cueso paria. We need a blender too which we do not have presently. We have not found this dish at restaurants because it is easily and mostly made at home.  I like it with the aji amarillo (yellow pepper) also.  We are indebted to our Peruano friends in Utah who have made this for us so many times.


Here is the recipe we found online though Miky's was a little different. He used black potatoes also.  I have always loved potatoes as family members know.  I have to say the very best I have ever had are here in Peru. I think potatoes were invented here.

Huancaína (wan-kay-eena) sauce is

typically served over cold sliced potatoes

in the famous Peruvian dish Papas a la

Huancaína. Made with aji amarillo peppers,

it is a versatile sauce that goes with many

flavors. Serve it as a dipping sauce

for bite-size boiled potatoes or raw vegetables.

You can adjust the spiciness by

using fewer or more yellow chile peppers.


Ingredients:

• 4 tablespoons vegetable oil
• 1/2 cup chopped onion
• 4 yellow chile peppers (ají amarillo)
• 2 cloves garlic, mashed
• 2 cups white farmer's cheese (queso freso)
• 4 saltine crackers
• 3/4 cup evaporated milk
• Salt and pepper to taste

Preparation:

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 evaporated milk and blend.


Add cheese and crackers and blend until smooth.

Sauce should be fairly thick. Thicken sauce with

more saltines or thin sauce with milk if necessary. 


Season with salt and pepper to taste. 


Serve at room temperature or chilled