This is one of the most popular and convenient Peruvian dishes, because it consists of an abundant stew with beef base and many vegetable ingredients including of course ají amarillo. Īs with barely any Peruvian recipe, you can either chop very small pieces of ají amarillo that will later be blended with other ingredients to form the sauce, or you can save time and buy a very convenient pack of ají amarillo paste it’ll have the same great taste and spare you the preparation. It is a very simple recipe that involves boiling potatoes and eggs and bathing them in a special bright yellow sauce made, of course, with ají amarillo. This dish is a classic in Peruvian gastronomy, present in every mayor meal. Some people choose to add some aji paste to the mix and that usually adds up a great and stronger taste. It’s important that you remove correctly the central part of the ají because that’s where most of it’s spice comes from. Some people also like to add ají amarillo paste like this one to the mix to give it a stronger taste. You must slice the ají very thinly and remember to remove correctly the central part as well as the seeds to avoid excessive spice. Apart from the fish, ají amarillo is the star of this recipe. The best types of fish you can use for this recipe are hake or grouper cut in filets. One of the best dishes to eat on a hot day is a deliciously fresh Peruvian ceviche. Whether you use it complete or in paste, ají amarillo is an essential ingredient in any classic Peruvian dish, that is mainly used as a seasoning. You can also find this useful fruit whole and canned or even chopped into small pieces to make other sorts of recipes. Luckily, nowadays you can find ají amarillo paste ready to use in your dishes. The most popular is the ají amarillo paste, which can take a while to prepare. Check out: Broccoli Plush Soft Stuffed Toy Ají amarillo paste or sauceĪs with any main ingredient, ají amarillo can be used in different presentations. It is also a big source of vitamin A, vitamin B6, vitamin C, iron, magnesium and potassium. One of its main ingredients, capsaicin, is used to elaborate painkillers. Some people combine both types of ají to get particular flavors in their dishes.Īpart from its delicious taste, ají amarillo has great medicinal properties. The taste becomes less spicy but more strong. Ají amarillo has white seeds and can be presented in two forms:įresh Ají Amarillo : It gathers most of its natural moist and this is the most used kind of ají amarillo in Peruvian cuisine.Ījí Mirasol: This is the name given to ají amarillo when you let it dry out in the sun. It has a conic large shape of around 3 ½” and starts off as being bright green, when it’s ripe it turns a bright orange-yellowish tone. But wait… what is ají amarillo?Ījí amarillo, also known in english as Peruvian Yellow Chilli or Peruvian Chile Pepper, its a fruit from the Capsicum family a domestic kind grown mainly in Perú and Bolivia.

Presented in many ways and cooked in many forms, ají amarillo has given Peruvian gastronomy its characteristic flavor. It’s fascinating how a simple ingredient can become the main star of relatively any major dish in Peruvian cuisine. Even then it was so precious that it was gifted to gods in religious ceremonies and it was considered a sacred symbol. Among these treasures we can find the super popular ají amarillo this fruit has been grown in Peruvian cultures for the last 8,000 years. It’s no secret that Peruvian cuisine holds some of the biggest treasures, ready to be cooked and eaten.

Recipes with aji amarillo paste