Aji Amarillo 45g – Dried Yellow Hot Chili Peppers
Aji Amarillo is part of the traditional cuisine of the southern highlands of Peru and Bolivian alti-plano.
One of the main ingredients in Peruvian and Bolivian cooking is Ají paste in red or yellow colour. Cooks (both professional and home cooks) all over Latin America make their own ají amarillo – or ají panca or mirasol – paste on an almost daily basis, as it is a part of most of their recipes.
How To Cook: either blanch them or use them raw. It is recommended that you blanch them as the peel gives the food a coarse texture and make it more acidic. If you don´t like the heat of chili peppers, blanch the peppers up to three times, changing the water each time. Then make a paste by placing in a blender. This will make a mild Ají paste, but retains the exotic color and delicious flavor of these chilies. Use this paste in any recipe that calls for Aji paste, such as salsa Fricasé de Pollo o Cerdo and huancaína.