Best 2 Aji Amarillo Paste Recipes
**Aji Amarillo Paste: A Culinary Journey into Peruvian Flavors**
In the heart of Peruvian cuisine, there lies a vibrant and essential ingredient that adds a burst of flavor and color to countless dishes: aji amarillo paste. This revered culinary creation is crafted from aji amarillo peppers, indigenous to Peru and renowned for their distinct flavor profile. Aji amarillo paste serves as the cornerstone of many Peruvian dishes, including the iconic ají de gallina, papa a la huancaína, and lomo saltado. Its versatility extends beyond traditional Peruvian cuisine, as it can enhance various international dishes with its unique blend of heat, smokiness, and fruity notes.
**Recipes Included:**
1. **Classic Aji Amarillo Paste:**
A step-by-step guide to creating the foundation of Peruvian cuisine, this recipe provides detailed instructions for making aji amarillo paste from scratch, ensuring the freshest and most authentic flavors.
2. **Aji Amarillo Paste with Roasted Peppers:**
This variation introduces a smoky and caramelized depth to the paste by roasting the aji amarillo peppers before blending them with other ingredients.
3. **Aji Amarillo Paste with Fresh Herbs:**
For those who prefer a vibrant and herbaceous flavor profile, this recipe incorporates fresh herbs like cilantro and parsley into the paste, adding a layer of aromatic complexity.
4. **Aji Amarillo Sauce:**
This recipe transforms the paste into a versatile sauce, perfect for drizzling over grilled meats, roasted vegetables, or as a dipping sauce for empanadas.
5. **Aji Amarillo Marinade:**
This marinade infuses meats and seafood with the bold flavors of aji amarillo, resulting in tender and flavorful dishes that are sure to impress.
6. **Aji Amarillo Salsa:**
With its bright and tangy taste, this salsa is an ideal accompaniment to tacos, nachos, and other Mexican-inspired dishes, adding a Peruvian twist to classic favorites.
7. **Aji Amarillo Hummus:**
This innovative recipe combines the bold flavors of aji amarillo paste with the creamy texture of hummus, creating a unique and delectable dip that will be the star of any party.
8. **Aji Amarillo Dressing:**
This versatile dressing adds a spicy and flavorful touch to salads, grilled vegetables, and even as a marinade for chicken or fish.
9. **Aji Amarillo Soup:**
This comforting and flavorful soup is perfect for chilly days, combining the warmth of aji amarillo with vegetables and a creamy base.
10. **Aji Amarillo Empanadas:**
These savory empanadas are filled with a delicious mixture of aji amarillo paste, ground beef, and vegetables, creating a perfect balance of flavors and textures.
AJí AMARILLO SAUCE RECIPE
This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.
Provided by Eat Peru
Categories Side Dish
Number Of Ingredients 11
Steps:
- In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
- For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
- Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
- In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
- This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.
AJI AMARILLO PASTE
This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.
Provided by threeovens
Categories Low Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
- Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
- Blend with oil until you get a creamy paste.
- NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.
Nutrition Facts : Calories 35.2, Fat 2.3, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1.9, Protein 0.8
Tips:
- Choose ripe aji amarillo peppers: Look for peppers that are bright yellow and have a smooth, unblemished skin. Avoid peppers that are green or have brown spots.
- Roast the peppers: Roasting the peppers enhances their flavor and makes them easier to peel. You can roast the peppers over an open flame, in a hot oven, or under a broiler.
- Remove the seeds and veins: Once the peppers are roasted, let them cool slightly and then remove the seeds and veins. This will help to reduce the bitterness of the paste.
- Use a food processor: A food processor is the easiest way to make aji amarillo paste. Simply add the roasted peppers, garlic, cumin, and salt to the food processor and pulse until smooth.
- Store the paste in an airtight container in the refrigerator: Aji amarillo paste will keep for up to 2 weeks in the refrigerator.
Conclusion:
Aji amarillo paste is a versatile ingredient that can be used to add flavor to a variety of dishes. It is especially popular in Peruvian cuisine, but it can also be used in other Latin American and Caribbean dishes. Aji amarillo paste is a great way to add a spicy, tangy flavor to your favorite recipes.
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