Salsa Huancaina II (Peruvian Chili Cheese Sauce)Salsa Huancaina II (Peruvian Chili Cheese Sauce)

Step 1

Heat the vegetable oil in a skillet over medium heat. Add onion and garlic, and stir for about 4 minutes. Add the chopped ají and cook for 3 extra minutes. (Beforehand you may slice the ají amarillo in half, take out the seeds and veins, and chop. Blanch them first to peel them easily.) Turn off the heat and cool.

Step 2

Transfer the vegetables to a blender vase and process until creamy.

Step 3

Add milk, cheese, crackers, and salt. Process until very smooth, adding a little more milk if necessary.