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Aji Amarillo Hot Yellow Pepper Paste by Doña Isabel

Aji Amarillo Hot Yellow Pepper Paste by Doña Isabel

Special Andean Sauce from Peru

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  • Unique hot pepper grown in the Andes
  • High in vitamin C and antioxidants
  • Bold and spicy flavor
  • Citrusy tropical notes
  • Size - 7.5 oz/212 gr

Aji amarillo is one of the most popular peppers in the Andean culture. If you've ever tried the spicy, flavorful dishes popular in Peru, you've probably already tried the spicy aji amarillo pepper. It adds a pleasant slow-burning heat to any dish, whether it is spicy seasoned pork or your favorite salsa.

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 with a tropical citrus note.

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.

Recipe: Spicy Pork (Serves 4)

2 pounds boneless pork roast, cut in pieces
1 small onion, finely chopped
2 teaspoons vegetable oil
1/4 cup white vinegar
1 tablespoon ají amarillo paste
1 tablespoon ají panca paste
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup orange juice
Mote pelado
Parsley leaves

In a glass bowl, mix together the vinegar, ají pastes, garlic powder, cumin, salt and pepper. Mix well and pour into a bigger bowl. Add the pork, mix all well, cover and marinate it for at least an hour.
Heat oil in a large skillet and add chopped onions, stir and cook well until they are soft and transparent. Remove pork from the bag and reserve marinade aside. Cook pork until nicely browned on the outside. Add orange juice, the marinade and mix well. Reduce heat, cover and simmer for 30 minutes, or until the pork is tender.

Serve with a side of mote pelado and garnish with the parsley leaves on top.

Recipe: 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 ají amarillo paste
2 cloves garlic, mashed
2 cups queso fresco (shredded)
4 saltine crackers
3/4 cup evaporated milk
Salt and pepper to taste

Sauté onion with the garlic in the oil until onion is softened, about 3-5 minutes. Add ají 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. Season with salt and pepper to taste.

Arrange lettuce leaves, tomato, potatoes and olives on a plate. Pour the huancaina sauce over the potatoes. Serve and enjoy.

Recipe: Lomo Saltado (Serves 4)

1/2 pounds potatoes, cut french fry style
2 tablespoons vegetable oil
2 cloves garlic, mashed
1/2 teaspoon ground cumin
1 pound beef tenderloin, cut in thin strips
2 red onions, thinly sliced
1 tablespoon of ají amarillo paste
3 tablespoons soy sauce
2 tablespoons vinegar
2 red peppers, sliced into thin strips
2 plum tomatoes, sliced into thin strips
Salt and pepper to taste
Parsley leaves to garnish

Heat vegetable oil in a skillet and sauté mashed garlic with the onions and cook until the onions change color. Add beef and cook in high heat, stirring constantly until brown. Add salt, pepper, cumin, ají amarillo paste and mix all well. Cover.

While the beef and onions are cooking, fry the potatoes until golden brown.

Uncover the skillet and add the vinegar, soy sauce, red peppers and tomatoes to the beef pan and cook 2 to 3 more minutes. Move from heat and uncover.

Add the potatoes to the stir-fry. Mix all carefully. Serve on top of white rice. Garnish with parsley leaves.

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