Peruvian Aji Amarillo Cheese Sauce

A cheese sauce that goes well with Peruvian/Latin American foods. I learned the recipe from an elderly Peruvian woman! Especially good with Peruvian ‘Lomos Saltado,’ or as a topping for baked potatoes and hard-boiled eggs. If you want it spicier, leave a few of the seeds with the peppers.

Step: 1

Blend aji peppers, evaporated milk, saltine crackers, queso fresco cheese, and salt in a blender until thick and creamy, 1 to 2 minutes. For a thicker sauce, add 1 or 2 more crackers if desired.

Per Serving: 22 calories; protein 1.1g; carbohydrates 1.9g; fat 1.1g; cholesterol 3.9mg; sodium 25.3mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .