Aji amarillo is one of the most common peppers in the Andean culture. If
you've ever tried the spicy, flavorful dishes popular in Latin American
nations like Peru, you've probably already tried the spicy aji amarillo
pepper. This bright and beautiful pepper (capsicum baccatum) is grown
throughout Latin America and its color varies from bright yellow to dark
orange. High in antioxidants and vitamin C, aji amarillo peppers are bold and
spicy. You can add this aji amarillo paste to any recipe where you want a hit
of extra hot flavor. Aji amarillo paste is fantastic in virtually any type of
soup or stew and it's great in a marinade for your favorite grilled or roasted
meat. Papas a la Huancaina (Serves 6) 6 large potatoes (boiled) 12 medium
lettuce leaves 3 tomatoes Black olives Huancaina Sauce 4 tablespoons vegetable
oil 1/2 cup chopped onion 2 tablespoons aj amarillo paste 2 cloves garlic,
mashed 2 cups queso fresco (shredded) 4 saltine crackers 3/4 cup evaporated
milk Salt and pepper to taste Saut onion with the garlic in the oil until
onion is softened, about 3-5 minutes. Add aj amarillo, stir well and cook for
another 5 minutes. Remove from heat and let cool. Place this mixture in a food
processor or blender. Add evaporated milk and blend. Add cheese and crackers
and blend until smooth. Add more milk or crackers to obtain a fairly thick
sauce. Sealӛ
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