Bell Peppers Sauce

Yield: 2 cups


  • 1 cup big, diced bell peppers
  • ½ cup half and half
  • 5 oz. cubed queso fresco
  • 4 saltine crackers
  • ½ cup vegetable oil
  • ½ tsp salt
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  1. In a blender place roughly chopped bell peppers and half and half. Blend for one minute.
  2. Add queso fresco, salt, and saltine crackers. Blend for another minute.
  3. Add oil and blend until smooth.

Serving suggestions:

*This sauce could be eaten with potatoes, yucas, pasta, chicken, fish, or as a moisturizer for your sandwich.