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