Might Pass as Peruvian

One of the ladies in our church is from Peru. If you are lucky enough to get invited to her house for a meal, you will probably be served something from her homeland. Both times that I ate with her, she blended up a creamy, orange-colored sauce that had just a touch of spicy-ness to it.  She promised to send me the recipe. When the recipe never arrived in my e-mail inbox, I decided to try to find it online. It turned out that the orange-colored cream sauce is a Peruvian staple:  Salsa Huancaína.

If you want the authentic Peruvian recipe, Google it.  Here is my version…at least for today.

1 medium-sized yellow onion
1/3 cup red bell pepper
2 teeth of garlic

1 bag (about 1 cup)crema de leche
milk (as needed to thin the sauce)
6 saltines
1/4 teaspoon red food color powder(I didn’t have tumeric on hand)
5-6 ajis (shilkas)
1 cup queso costeno

Sautee the onion, pepper and garlic until tender.

Pour the crema de leche into the blender. Add the saltine crackers and blend until smooth. Add the sauteed vegetables and blend again. Add the rest of the ingredients, along with milk as necessary.

Arroz Tapado is pretty simple. It consists a layer of meat seasoned with garlic, onion, tomato and paprika sandwiched between rice. You serve it with olives, raisins, parsley and hard-boiled eggs.

The first time I prepared the sauce, it turned out too thick. This photo shows a Peruvian potato salad called Papas a la Huancaina.

Categories: Food and drink | Tags: , , , | Leave a comment

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