Peruvian Aji Amarillo Cheese Sauce recipe

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Ingredients

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

Nutrition Info

22.2 calories
carbohydrate: 1.9 g
cholesterol: 3.9 mg
fat: 1.1 g
fiber: : -
protein: 1.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 25.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

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.

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