Description
This vibrant Peruvian green sauce features the herbaceous flavor of huacatay and a creamy base, paired with a rich feta drizzle for a unique flavor combination. It’s perfect for grilling or weeknight meals, bringing refreshing and savory notes.
Ingredients
Scale
- 1 tbsp neutral oil
- 0.5 medium red onion, roughly chopped
- 2 cloves garlic, chopped
- 2–3 tbsp aji amarillo paste
- 1 tbsp huacatay paste
- 1 cup fresh cilantro, packed
- 100 g queso fresco, crumbled
- 4–5 saltine crackers
- 0.5 cup evaporated milk
- 1 tbsp fresh lime juice
- 0.5 tsp salt
- 75 g feta cheese, crumbled
- 0.25 cup evaporated milk
- 1 tsp fresh lime juice
- pinch salt (optional)
- small sprigs fresh huacatay or cilantro (optional garnish)
Instructions
- Prepare the Sauce Base: Heat the neutral oil in a small pan over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Add the chopped garlic, aji amarillo paste, and huacatay paste; sauté for another 2 minutes until fragrant, stirring constantly. Remove from heat and let cool slightly.
- Blend the Green Sauce: Transfer the sautéed mixture to a blender. Add the fresh cilantro, crumbled queso fresco, broken saltine crackers, 0.5 cup evaporated milk, 1 tbsp fresh lime juice, and 0.5 tsp salt. Blend on high speed until completely smooth and creamy, scraping down the sides as necessary. If the sauce is too thick, add more evaporated milk or water. Taste and adjust salt or lime juice if needed.
- Make the Feta Drizzle: In a separate small blender or food processor, combine the crumbled feta cheese, 0.25 cup evaporated milk, 1 tsp fresh lime juice, and an optional pinch of salt. Blend until very smooth and pourable, scraping down the sides as needed. Adjust consistency with a small splash more evaporated milk if necessary.
- Plate and Garnish: Spoon the huacatay green sauce onto individual serving plates. Generously drizzle the creamy feta sauce over the green sauce. Garnish with a small sprig of fresh huacatay or cilantro for presentation.
Notes
To achieve a smooth texture, ensure the saltine crackers fully dissolve during blending. If substituting fresh huacatay leaves for paste, use 0.25 cup packed leaves. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Sautéing and Blending
- Cuisine: Peruvian
Nutrition
- Serving Size: 60 g
- Calories: 105 calories
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 13 mg
Keywords: Peruvian green sauce, huacatay, aji amarillo, feta sauce, dipping sauce, condiment, grilling recipe, easy sauce recipe