Peruvian Food, Peruvian Ingredients, Peruvian Recipes

Peruvian yellow pepper, main character in Peruvian cuisine. Recipe included.

12/28/2014 • By

aji amarillo

Peruvian yellow pepper : main ingredient in Peruvian Cuisine

The different types of chili peppers existent in Peruvian ground are a fundamental part of the many flavors and odors of our exquisite Peruvian food. Some examples are: the peruvian yellow pepper (aji amarillo), rocoto, aji limo, aji panca and mirasol (a yellow pepper dried on the sun) to name a few.

Among all of this fantastic diversity in Peru, the peruvian yellow chili pepper (also known as the green chili pepper or aji escabeche) stands out by its own to be one of the main, or maybe the most important, ingredient in Peruvian cuisine.

aji mirasol (aji amarillo seco)

It is not only for its simultaneous moderately spicy and sweet taste, but also for its unmistakable scent that makes it the basis of the most traditional Peruvian dishes preparation, such as escabeche, lomo saltado, aji de gallina, papa a la huanacaina and causa rellena, to name a few.

From ancient times, the peruvian yellow pepper has become an emblematic ingredient of the Peruvian cuisine. It can be used fresh, shredded to prepare a tasteful lomo saltado or as seasoning in paste for a very delicious aji de gallina.

All these reasons make the Peruvian yellow chili pepper, without a doubt, the star ingredient inside the Peruvian gastronomy.

Now, for you to start enjoying this delicacy, we leave you here a marvelous recipe in which we show you how to prepare the famous yellow chili pepper paste (aji amarillo paste). Learn and share this article and help us spread the kindness of this tasty ingredient.

 

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Recipe transcription: aji amarillo paste.

Ingredients:

A bag of full peruvian yellow peppers

Vegetable oil

Milk

Food mixer or blender

Boiling water

Preparation:

Wash the chili peppers, cut them and remove the veins and seeds.

Simmer the chili peppers two or three times with some milk to remove some of the spicy flavor.

Simmer for three minutes and repeat the process, changing the water.

Cool down the chili peppers with cold water.

Mix the chili peppers with some vegetable oil until you get a creamy mix.

See more detailed instructions in the video.

What do you think? Have you tried it? What is your favorite dish of Peruvian food? How do you prepare it? We are very excited to read your comments and opinions about out emblematic yellow chili pepper.