Huancayna Sauce & Hot Yellow Pepper Paste - Harmon's Cooking Class Street Tacos Gone Wild

Serve with Lomo Saltado

Huancayna Sauce

This sauce can easily be adapted to your tastes and preferences. Substitute boiled potato for cracker to make it a gluten free sauce. Add peppers and make it as spicy as you like.

Recipe by Chef Freyka
Yields 2 cups

Ingredients:

1/2  Yellow onion - cut into wedges
3 Fire roasted yellow peppers - Harmon's in a Jar
1/4  Habanero pepper - seeded
1/2 cup  Mayonnaise - substitute oil if desired
1/2 cup  Whole milk
1/4 - 1/2 cup Queso fresco
1/2 cup water
10  Saltine crackers - more if needed for thickening
oil - as needed

Directions:

1. Heat a medium saute pan over medium-high heat. Add a small amount of oil

2. When hot, add the onions and saute until tender. Lower heat after the onions begin to brown. When tender, remove from the heat and let cool

3. Add all of the ingredients to a blender

4. Blend and add salt to taste - one pinch at a time

5. Adjust thickness by adding more crackers or water/milk. Add extra oil to increase smoothness.


Hot Yellow Pepper Paste

Recipe by Chef Freyka
Yields 2 cups

Peruvian aji Amarillo peppers are hard to come by in the United States. For a good substitution, use one drained jar of Harmons Fire Roasted Yellow Peppers and blend with one de-seeded fresh habanero pepper and use the past to season to taste. Freeze any leftover in small portions for later use.