Peruvian Aji Amarillo Cheese Sauce

Peruvian Aji Amarillo Cheese Sauce A cheese sauce that goes well with Peruvian/Latin American foods. I learned the recipe from an elderly Peruvian woman! Especially good with Peruvian ‘Lomos Saltado,’ or as a topping for baked potatoes and hard-boiled eggs. If you want it spicier, leave a few of the seeds with the peppers.

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 aji amarillo peppers, seeded
1 cup evaporated milk
8 saltine crackers, or as needed
¼ cup crumbled queso fresco cheese, or to taste
salt to taste

Time Details

PREP :

COOK : 15 mins

TOTAL :

SERVING : 24

YIELD : 24 servings

Step 1

Blend aji peppers, evaporated milk, saltine crackers, queso fresco cheese, and salt in a blender until thick and creamy, 1 to 2 minutes. For a thicker sauce, add 1 or 2 more crackers if desired.

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Per Serving: 22 calories; protein 1.1g; carbohydrates 1.9g; fat 1.1g; cholesterol 3.9mg; sodium 25.3mg.