A wonderfully flavorful sauce, it’s made with peppers, cilantro, garlic, green onion, lime juice, Cotija or Parmesan cheese, mayo, amarillo chili paste, and huacatay paste.

Aji Amarillo: All You NEED To Know About This Chili Pepper Aji Amarillo: All You NEED To Know About This Chili Pepper

To say that a crime has been committed because someone used the readily available jalapeño instead of the nearly impossible to find fresh aji amarillo is pedestrian at best. If you like to keep the spice level low, you might want to mix this in with something creamy to take the edge off. This aji Amarillo paste has an authentic Peruvian taste and compliments any dish as it has a fruity flavour and authentic chillies.

Peel, destone and roughly chop the avocado, finely chop the coriander leaves and chives, then combine in a bowl with 2 tablespoons of extra virgin olive oil and the lime juice. I personally find the flavors of Peruvian food to be the most inventive and complex I have experienced in my travels around the world. Conversely, if you want to enjoy the fiery heat, you can add Amarillo paste to your dishes to add a pop of colour and intense heat.

Peruvian Amarillo Chilli Sauce - Great Taste Award Winning Peruvian Amarillo Chilli Sauce - Great Taste Award Winning

Even if you’re not sold on the nation’s staple diet, rich in freeze-dried potatoes, heavy on the avocado, and quite big on leche de tigre- that strange by-product of ceviche best described as fishy milk, you might just find these bottled babies add sparky sauce to a plethora of dishes that could, quite frankly, use a kick up the rear end. Cover with a lid and simmer over a low heat for 5 minutes until the peppers have softened and the sliced tomatoes have collapsed down, then remove the lid and allow the sauce to reduce for 3–4 minutes until most of the liquid has evaporated. In Peru, there’s one thing that goes well with chicken, fried yuca ( yuquitas fritas), and potatoes. The Rico Picante range is the proud creations of brother and sister team Allison Ward and Christian Castillo-Martinez, who, despairing of the products already on the market, now proudly offer concoctions like the full-bodied Panca chilli ‘Smoky’ and, for die-hard hotheads, ‘Oops!

Strain the onions through a sieve, saving both the marinating liquid and the onions in separate bowls, and set aside. The sauce (or paste) is made from the Peruvian yellow chili pepper, a key ingredient in ceviche, seco de carne, papa a la huancaína, causa rellena, and huancaína macaroni. Its bright yellow and orange colour makes it blend beautifully with other ingredients, and it’s an excellent table dip for many food items. The benefit of growing your own, apart from the cost savings, is the knowledge that they are grown naturally and are fresh from your own garden, not flown halfway around the world. Anyway, I knew the recipe had to have this ingredient, so I used your recipe, really only switching the Aji Amarillo Pepper for the Rocoto Pepper (both are spicy peppers).