Ingredients:

  • 200 g Aji Amarillo Peppers (fresh or frozen)
  • 50 g White Onion, diced
  • 2 cloves Garlic, peeled
  • 30 mL Vegetable Oil
  • 1 pinch Salt (for sautéing)
  • 120 g Queso Fresco (or Feta), crumbled
  • 60 mL Evaporated Milk or Cream
  • 4 Saltine Crackers (or plain bread)
  • 15 mL Fresh Lime Juice
  • Salt and Black Pepper to taste

Instructions:

  1. Wearing gloves (recommended), carefully slice the aji amarillo peppers lengthwise, scoop out all seeds and white internal membranes, and roughly chop the flesh.
  2. Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 3 minutes). Add the garlic and chopped aji amarillo peppers, continuing to sauté for 5–7 minutes until the peppers are slightly softened.
  3. Remove the pepper mixture from the heat and allow it to cool for 5 minutes.
  4. Transfer the sautéed pepper mixture to a high-speed blender. Add the crumbled queso fresco, evaporated milk/cream, saltine crackers, and lime juice.
  5. Blend on high speed until the sauce is completely homogenous and silky smooth, scraping down the sides as necessary.
  6. If the sauce is too thick, add evaporated milk, one teaspoon at a time, until the desired pourable consistency is reached. Taste and adjust seasoning with salt and pepper.
  7. Transfer the finished Aji Amarillo Sauce to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to fully meld before serving.