Ingredients:

  • 0.5 lb frozen or fresh Aji Amarillo peppers, stemmed and deseeded
  • 1 tbsp neutral oil
  • 0.5 small red onion, roughly chopped
  • 2 cloves garlic, smashed
  • 0.5 cup neutral oil
  • 0.5 cup Queso Fresco
  • 2 tbsp evaporated milk
  • 1 tsp fine sea salt
  • 1 tsp lime juice

Instructions:

  1. Place the deseeded Aji Amarillo peppers in a saucepan and cover with cold water. Bring to a boil, then immediately drain. Repeat this process two more times with fresh water to remove bitterness and mellow the heat.
  2. Heat 1 tablespoon of neutral oil in a small skillet over medium heat. Sauté the chopped red onion and smashed garlic for about 5 minutes until translucent and slightly caramelized.
  3. Transfer the triple-blanching peppers, sautéed onion and garlic mixture, Queso Fresco, and evaporated milk into a high-speed blender.
  4. Pulse until a thick paste forms. While the blender is running on low, slowly stream in the remaining 1/2 cup of neutral oil to create a stable, silky emulsion.
  5. Add the sea salt and lime juice. Blend for another 10 seconds. Taste and adjust seasoning if necessary. For an ultra-smooth texture, pass through a fine-mesh strainer.