Low Sodium Huancaina Sauce
Discover the rich and creamy delight of Low Sodium Huancaina Sauce, a healthier twist on the classic Peruvian recipe that’s bursting with flavor yet gentle on your dietary needs. This vibrant sauce features the unmistakable heat and color of aji amarillo peppers, balanced perfectly with creamy queso fresco, aromatic garlic, and a hint of tangy lemon juice. Thickened with unsalted crackers and brightened by warming spices like cumin and turmeric, this low-sodium rendition is a guilt-free indulgence. Perfect for drizzling over boiled potatoes, pasta, or roasted veggies, this quick-to-make sauce comes together in just 20 minutes—ideal for weeknight meals or a flavorful addition to holiday spreads. Savor traditional Peruvian flavors, now with a heart-smart twist!
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Ingredients
- 2 whole aji amarillo peppers
- 150 grams queso fresco
- 180 ml evaporated milk
- 1 tablespoon olive oil
- 1 whole garlic clove
- 4 pieces crackers (unsalted, plain)
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 0.25 teaspoon cumin
- 0.25 teaspoon turmeric
Directions
Step 1
Begin by preparing the aji amarillo peppers. If using fresh peppers, slice them open, remove the seeds, and chop them into small pieces. If using jarred peppers, drain and chop them as necessary.
Step 2
In a medium saucepan, add the olive oil and heat over medium heat. Add the chopped garlic clove and cook for about 1-2 minutes until it becomes fragrant but not browned.
Step 3
Add the chopped aji amarillo peppers to the saucepan and sauté for another 3-5 minutes until they soften.
Step 4
Transfer the cooked peppers and garlic into a blender. Add the queso fresco, evaporated milk, crackers, lemon juice, black pepper, cumin, and turmeric.
Step 5
Blend the mixture on high speed until smooth and creamy. Taste and adjust the seasoning if necessary, keeping in mind that this is a low sodium recipe.
Step 6
If the sauce is too thick, you can thin it out by adding a small amount of extra evaporated milk, blending again until you reach the desired consistency.
Step 7
Once the sauce is smooth, transfer it to a serving dish or store in a airtight container in the refrigerator until ready to use.
Step 8
Serve the Low Sodium Huancaina Sauce over boiled potatoes, pasta, or steamed vegetables, and enjoy the vibrant Peruvian flavors without the extra sodium.
Nutrition Facts
| Serving size | (535.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1038.2 |
| Total Fat 55.2g | 0% |
| Saturated Fat 28.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 34.7mg | 0% |
| Sodium 1053.4mg | 0% |
| Total Carbohydrate 83.4g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 27.3g | |
| Protein 52.5g | 0% |
| Vitamin D 153.4IU | 0% |
| Calcium 1159.0mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1079.7mg | 0% |
Source of Calories