Recipe

Peruvian Pollería Chili Sauce

Name: Peruvian Pollería Chili Sauce
Prep time: 10 min
Total time: 12 min
Yield: 8 servings
Ingredients: 25 ml Vegetable Oil; 0.75 tsp Table Salt; 80 g Queso Fresco Cheese; 1.5 tsp Ground Garlic; 1 tbsp Yellow Mustard; 3 unit Soda Cracker; 0.4 cup Whole Evaporated Milk; 1.5 tbsp Lemon Juice; 4 unit Yellow Chili Pepper; 0.25 tsp Ground Black Pepper; 1 cup Black mint leaves; 0.5 cup Mayonnaise

Creamy, gently spicy, and marked by that huacatay hit that smells like a Peruvian pollería. Mayonnaise and fresh cheese make it smooth, with enough lime to keep it from feeling heavy. Fresh, mildly hot, and hard to stop eating.

12 min8 servingsFree

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What you need

Ingredients

25 mlVegetable Oil
0.75 tspTable Salt
80 gQueso Fresco Cheese
1.5 tspGround Garlic
1 tbspYellow Mustard
3 unitSoda Cracker
0.4 cupWhole Evaporated Milk
1.5 tbspLemon Juice
4 unitYellow Chili Pepper
0.25 tspGround Black Pepper
1 cupBlack mint leaves
0.5 cupMayonnaise

Per serving

Nutrition

kcal: 187
fat g: 16.88
carbs g: 5.7
fiber g: 0.57
protein g: 3.56

Step by step

Preparation

1
Remove the stem and thick ribs from the **ají amarillo**. Heat the **oil** and sauté the chile with the **ground garlic** for **3 minutes**, until the chile is **soft** and smells sweet, not raw.
2
Blend the sauté with the **huacatay**, **mayonnaise**, **fresh cheese**, **evaporated milk**, **soda crackers**, **mustard**, **lime juice**, **salt** and **pepper** for **1 minute**, until **smooth** and creamy.
3
Check the texture: it should pour creamy, not runny. Let it rest for **5 minutes** before serving or store it chilled; it goes straight onto chicken, fries or sandwiches.