Delicious and with friendly spiciness, perfect accompaniment to almost everything, gives that little taste always makes you ask for another bite...
Open the ají amarillo peppers and remove the stems, seeds, and thick ribs. Place them in a pot with the water, bring to a gentle boil, and cook for 12 to 15 minutes, until the skin looks dull and slightly wrinkled and the flesh is completely tender when pierced. Drain them, let the heavy steam subside for a few minutes, then peel away the skin; this gives the sauce a smoother texture without a harsh bitter edge.
Place the warm peppers in the blender with the garlic, evaporated milk
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