Low Sodium Huancaina Sauce
Experience the bold, creamy flavors of Peru with this Low Sodium Huancaina Sauce—a heart-healthy twist on a traditional favorite. Made with vibrant aji amarillo peppers, smooth queso fresco, and rich evaporated milk, this sauce is blended to perfection with fragrant garlic, a hint of cumin, turmeric, and zesty lemon juice. Unsalted crackers lend body to the sauce while keeping sodium levels in check, making it ideal for those monitoring their intake. Ready in just 20 minutes, this versatile recipe pairs beautifully with boiled potatoes, pasta, or steamed vegetables, offering a guilt-free indulgence with authentic Peruvian flair. Perfect for brightening up your meals while embracing mindful eating!
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Recipe Information
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
Instructions
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.
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.
Add the chopped aji amarillo peppers to the saucepan and sauté for another 3-5 minutes until they soften.
Transfer the cooked peppers and garlic into a blender. Add the queso fresco, evaporated milk, crackers, lemon juice, black pepper, cumin, and turmeric.
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.
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.
Once the sauce is smooth, transfer it to a serving dish or store in a airtight container in the refrigerator until ready to use.
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
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 27.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1159 mg | 89% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
