Peruvian Salsa Verde Recipe from Colleen Clifford; this is Edgar's "green stuff" 1/2 sleeve saltine crackers, finely ground (55 grams) 12 oz. eveporated milk 3-4 oz. aji amarillo paste (1/3rd of a jar not 1/2 jar - 8 oz jar) j = 227gm 14 grams garlic (3 cloves) (this is a lot, try 10) 3/4 cup vegetable oil 1 bunch cilantro 1/2 small onion = 125 grams 2 dashes accent flavor enhancer = 1 gram = 1/4 tsp (MSG) (optional) 4 oz feta cheese Blend aji amarillo, garlic, oil, cilantro, onion, accent, feta, then add the evaporated milk and then the saltine crumbs. NOTES: Aji amarillo sauce is available at La Mexicana in Bothell or Plaza Latina in Shoreline. Pull the feta from the freezer an hour or two ahead and it will be a lot easier to deal with.