Aji Amarillo Sauce

Aji Amarillo Sauce
No Peruvian table is complete without some version of this sunny chile-cheese sauce. Aji Amarillo peppers—the darling of South America—have a bright, fruity flavor and plenty of heat, which is tamed by the surprising addition of evaporated milk and saltine crackers. This sauce is truly a revelation!


  • 2/3 cup 2% reduced-fat evaporated milk
  • 1 1/2 tablespoons aji amarillo paste
  • 1.5 ounces queso fresco, crumbled (about 1/3 cup)
  • 6 saltine crackers


  1. Combine all ingredients in a blender; blend until smooth.
  2. Refrigerate up to 1 week.

Use It

  • As a healthy stand-in for nacho cheese sauce.
  • Drizzled over grilled scallops.
  • Blended with cooked egg yolks for a smokin’ deviled egg filling.
  • Spooned over roasted potato wedges for a light version of cheese fries.
  • Tossed with lump crab meat, scallions, and red pepper for a quick crab salad.
  • Stirred into rice for a spicy side dish.

Yield: Serves 6 (serving size: about 2 1/2 tablespoons)