No 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!

Ingredients

• 2/3 cup 2% reduced-fat evaporated milk
• 1 1/2 tablespoons aji amarillo paste
• 1.5 ounces queso fresco, crumbled (about 1/3 cup)
• 6 saltine crackers

Procedure

1. Combine all ingredients in a blender; blend until smooth.
2. Refrigerate up to 1 week.

Use It

• As a healthy stand-in for nacho cheese sauce.
• Drizzled over grilled scallops.
• Blended with cooked egg yolks for a smokin’ deviled egg filling.
• Spooned over roasted potato wedges for a light version of cheese fries.
• Tossed with lump crab meat, scallions, and red pepper for a quick crab salad.
• Stirred into rice for a spicy side dish.

Yield: Serves 6 (serving size: about 2 1/2 tablespoons)