Skip to main content

Peruvian Aji Amarillo Cheese Sauce

"A cheese sauce that goes well with Peruvian/Latin American foods. I learned the recipe from an elderly Peruvian woman! Especially good with Peruvian 'Lomos Saltado,' or as a topping for baked potatoes and hard-boiled eggs. If you want it spicier, leave a few of the seeds with the peppers."

Jump to recipe ↓
Peruvian Aji Amarillo Cheese Sauce

Why it works: Pepper and cheese are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 7,861 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Peruvian Aji Amarillo Cheese Sauce

24 servings
Prep15 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

723Calories
28 gProtein
19 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Evaporated milk + cheesetop 27% of all pairs
    Smell alikelow
    Cooked together69 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + evaporated milktop 34% of all pairs
    Smell alikelow
    Cooked together234 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs