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.
There is something truly delicious about the marriage between peanuts and hot peppers. While we enjoy a variety of stews that offer this combination, it is wonderful to have the flavors in a simple dipping sauce. Use this with potatoes or other vegetables to give them a subtle kick.
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!
My preference is almost always to add a aji sauce that is made from a blend of many ingredients – the cheese and cracker additions always mean yummier! Sometimes though a simple spice is all that is needed; one that doesn’t take away from the complexity of the actual food. Here is a quick and […]
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 […]
A favorite hot sauce of mine and many others! This is a delicious blend of fruit and hot peppers. It packs a punch and is delicious accompanying any sort of meal. This is the “aji” that most of our visitors remember!
Some blends of flavors are too incredible to forget. This is one of them. The blend of rocoto for spice and queso fresco for moderation along with the incredible huacatay herb is delicious. This can be served along with your meals or used to spoon on top of potatoes. Enjoy!