20 Minutes 
4 servings
By Doreen Colondres
To say it is fashionable is an understatement. Let’s just say it is the most typical sauce in Peru and right now the one sauce that everyone wants to learn how to make, due to the great popularity the Peruvian cuisine has gained around the world.
It may be conserved in the refrigerator for up to 3 days. If the consistency changes, just add some more milk and mix again. Serve over sweet potatoes, boiled or fried yuca or even with any fish “tiradito.”
What you need to have:
- 1 tablespoon of sunflower oil (stir frying oil)
- 2 cloves of garlic finely chopped
- ½ white onion finely chopped
- 6 peruvian "ají amarillo" cleaned and blanched
- 5 ounces of queso fresco (de hoja)
- 1 ounce of evaporated milk
- 5 soda crackers
- ¼ cup of sunflower oil (to emulsify at the end)
- Salt to taste
What you need to do:
- On a skillet at medium temperature, add the oil, the garlic and the onions.
- Once the onions become translucent, add the pepper and sauté for 5-7 minutes.
- Then transfer everything into a blender, add the cheese, the milk, the crackers and blend for 1 minute.
- Then slowly, add the oil while you keep beating until you get the sauce to emulsify (get a better consistency).
- If you can't find fresh or frozen "ají amarillo", you can use the pure that comes in jar... just keep in mind the sauce will turn very spicy and flavor will not be so balanced. Add 1-2 tablesspoons depending on how spicy you want it.
