Best 3 Aji Rocoto Paste Recipes
Ají Rocoto Paste is a fiery and flavorful Peruvian condiment made from the fiery rocoto pepper. Rocoto peppers are native to the Andes Mountains, and they pack a serious punch of heat. This paste is made by blending together roasted rocoto peppers, garlic, onions, and spices. It is a staple ingredient in Peruvian cuisine, and it is often used to add heat and flavor to dishes such as soups, stews, and ceviches. Aji Rocoto Paste is also used in marinades and sauces. This recipe will guide you through the process of making your own Ají Rocoto Paste at home. You will also find recipes for Ají Rocoto Chicken, a Peruvian classic dish, and Ají Rocoto Mayonnaise, a tangy and spicy condiment. With its vibrant red color and bold flavor, Ají Rocoto Paste is a must-try for anyone who loves spicy food.
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PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
PERUVIAN AJI-STYLE SAUCE
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive oil in replace of the mayo.
Provided by Dorothy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender; blend until smooth, about 2 minutes.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Cholesterol 2.1 mg, Fat 4.5 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 36.5 mg, Sugar 0.8 g
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 the right chiles: Ají rocoto peppers are the key ingredient in this paste, so it's important to choose ones that are ripe and flavorful. Look for peppers that are a deep red color and have a smooth, shiny skin.
- Roast the peppers: Roasting the peppers brings out their flavor and makes them easier to peel and blend. You can roast the peppers over an open flame, in a hot oven, or on a grill.
- Remove the seeds and veins: The seeds and veins of the peppers can be bitter, so it's best to remove them before blending the paste. Use a sharp knife to carefully cut away the seeds and veins.
- Use a food processor or blender: A food processor or blender is the best way to achieve a smooth and creamy paste. Add the roasted peppers, garlic, onion, and spices to the food processor or blender and blend until smooth.
- Taste and adjust the seasoning: Be sure to taste the paste before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lime juice to taste.
Conclusion:
Ají rocoto paste is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for adding a spicy kick to soups, stews, and sauces. It can also be used as a marinade for meats or fish. Whether you're a fan of spicy food or just looking for a new way to add flavor to your favorite dishes, ají rocoto paste is a great option.
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