Diary of a Saucy Lady: 6 Ways to Use Our No-Cook Aji Amarillo Sauce
Ready for your next no-cook sauce? This hot number may be my favorite. I mean, I love all my saucy children equally, but there's something special about that Aji Amarillo. Perhaps it's the surprising combination of ingredients that, when blended together, create a crave-ably familiar flavor that you can't quite put your finger on. And while figurative fingers search to identify the secret ingredient, real ones are knuckle deep in the blender trying to swipe up every last drop!
No-Cook Aji Amarillo SauceNo 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!
Ingredients2/3 cup 2% reduced-fat evaporated milk1 1/2 tablespoons aji amarillo paste1.5 ounces queso fresco, crumbled (about 1/3 cup)6 saltine crackers
Preparation1. Combine all ingredients in a blender; blend until smooth. Refrigerate up to 1 week.
Use It:1. As a healthy stand-in for nacho cheese sauce.
2. Drizzled over grilled scallops.
3. Blended with cooked egg yolks for a smokin' deviled egg filling.
4. Spooned over roasted potato wedges for a light version of cheese fries.
5. Tossed with lump crab meat, scallions, and red pepper for a quick crab salad.
6. Stirred into rice for a spicy side dish.
Yield: Serves 6 (serving size: about 2 1/2 tablespoons)Total time: 5 minutesCALORIES 58; FAT 2.5g (sat 1g, mono 0.5g, poly 0.2g); PROTEIN 3g; CARB 6g; FIBER 0g; CHOL 9mg; IRON 0mg; SODIUM 159mg; CALC 112mg