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Mejor Ají amarillo para cocinar en casa
Para qué sirve Ají amarillo, en qué cocinas aparece y dónde encontrarlo.
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The chile that makes Peruvian food taste Peruvian: fruity, floral, and orange even when the rest of the plate is pale.
If you find fresh, roast or simmer and peel. If you find paste, taste it — some jars are only color. The flavor should be tropical fruit and a medium heat, not cayenne in disguise.
Olive oil and ají amarillo is already a sauce. Add garlic and you have a marinade. There is no substitute that keeps Peru in the pot. A yellow bell pepper plus a hotter chile is a postcard, not the place.
Authentic Peruvian Cuisine
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The Peruvian pantry, pots, and table
The spices, mixes, and hearths that belong to Peruvian cooking — then the people around them, and the kitchens still joining the table.
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