This sauce freezes wonderfully in ice cubes. This will result in a very mild aji sauce, but with the beautiful color and perfume that is characteristic of it. If you are looking for the color and flavor of the chili, but without the spice, you have to blanch it three times by changing the water each time it boils. It is recommended that you blanch them first and then peel them (because the rind gives a slightly rough texture and a sour taste to the pasta). Others love it and use their raw chili peppers to make them more potent. Some do not like the spiciness of the peppers. You have plenty of possibilities using the aji Amarillo sauce for your special dishes.Ĭooks across Peru make their own aji Amarillo sauces almost daily, as they are part of almost every recipe. It will also spice up a meat dish or fish, some potatoes and why not, as a topping for a sandwich or toast. With this aji sauce, you can make vinaigrettes or use them as a base for making other sauces.

Those who enjoy spicy flavors will find an ideal condiment in the aji Amarillo sauce of Peruvian cuisine with which to enhance the flavour of many dishes, as long as it is not overused. In other countries, it is more difficult to find it like this, but it is common to find a jar of Aji Amarillo paste or dehydrated yellow pepper. In many Latin American countries, it is a fresh product that is easy to find in every market. Then it turns yellow, hence the name, and when ripe it is orange in color, it has a somewhat sweet taste, very fruity, it is not very spicy, nor is it scorching, its heat only reaches up to 15,000 SHU on the Scoville scale. Originally from Peru, its use in this region dates from the year 8,500 BC, it measures between about 10 to 15 centimeters, conical in shape, about 2 centimeters thick, is elongated and green when it is growing. This fruit belongs to the Capsicum baccatum family and to the pendulum variety. A true emblem of an international icon, this kind of pepper original from Peru is actually considered the most important type of chili pepper in Peruvian gastronomy, and one of the most popular ingredients used for various traditional and modern recipes.

There are hundreds of peppers around the world that you can try, but none of them will leave a mark on your heart like yellow pepper ( aji Amarillo).

Aji amarillo paste canada