This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).
Preparation Details
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8
Ingredients
- ¼ cup vegetable oil
- ½ cup chopped onion
- 3 aji amarillo peppers, seeded and chopped, or more to taste
- 2 cloves garlic, mashed
- ¾ cup evaporated milk
- 2 cups crumbled queso fresco
- 4 saltine crackers
- salt and ground black pepper to taste
Steps
- Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.
