On many visits to the Andes mountains, I enjoyed the simple foods and the delicious spicy sauces that were served. There was just a different taste and texture to the sauce there.
A very common use of aji amarillo is as a paste which forms the base of another food. You can purchase some through some internet sources. But, if you are like me, you may be able to get the peppers fresh and want to make your own. Here’s how.
What sounds like a strange mixture of ingredients turns out to bring back memories of India and makes a wonderful tortilla-like creation to enjoy a number of stews.
Q – “What are these?” A – “Little yellow fire balls!”
This is a delicious Malaysian mix of cream and spice, starting with a homemade spice mixture.
One thing I find about cooking and baking is that I am always more productive when there is someone nearby. They don’t even have to help; sitting and chatting can be the biggest help of all. I am not sure if it takes my mind off of what I am doing or if it just […]
The aji charapita peppers can be smashed and served in a regular aji mixture of pepper, lime, salt and oil. But, a true jungle preparation of these spicy peppers also includes cocona, a refreshing fruit to balance the spice!
So often we search for the reddest, ripest rocotos to make aji sauces and I love that this blended sauce uses the green rocoto pepper. Some may think that the green ones are much more mild, but for me, this is a wonderful mixture of spice! Serve with meals or stir a spoonful into your […]
Any visitor to Peru should have this on their list of foods to try – it is truly a signature dish of Peru. This sauce features the Peruvian yellow pepper as it’s star, and rightly so!
Normally, you don’t think of just plain onions for a salad. But these are definitely not “just plain” onions! This is an onion salad mixture that is served with quite a variety of appetizers and meals. It is always a great addition to rice & stew as well as on top of tamales!