Name: Peruvian Aji Amarillo Cheese Sauce recipe
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

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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

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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