Vibrant herbal freshness wrapped in irresistible dairy creaminess. This essential sauce wakes up the palate, bridging garden-green aroma with the heart of Peruvian chili. Silky, fragrant, and full of that lively spark only fresh cilantro can bring.
Wash the cilantro, remove tough or yellow stems, and dry it well. Roughly chop the leaves and tender stems so they blend easily.
Clean the ají amarillo, removing veins and seeds if you want a gentler sauce. Cut the red onion and peel the garlic.
Heat the vegetable oil in a pan and sauté the ají amarillo
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the sautéed base to the blender and add the fresh cheese, evaporated milk, soda crackers, lime juice, salt, and ground black pepper. Blend for 45 seconds, until smooth.
Add the cilantro and blend for 20 to 30 seconds more, just until the sauce turns deep green, silky, and thick. Blend it forever and the cilantro oxidizes into sadness.
