Ingredients
2 yellow chili peppers (ají amarillo), seeded and deveined
200 grams fresh white cheese (queso fresco)
1/4 cup evaporated milk
3 saltine crackers
1 clove garlic
1 tbsp vegetable oil
Salt to taste
Directions
1. Heat the vegetable oil in a pan over medium heat.
2. Add the seeded and deveined yellow chili peppers to the pan and sauté until they soften.
3. Place the sautéed yellow chili peppers in a blender.
4. Add the fresh white cheese, evaporated milk, saltine crackers, and garlic clove to the blender.
5. Blend the mixture until smooth and creamy.
6. Taste the sauce and add salt if needed.
7. Serve immediately or refrigerate for later use.