Aji Amarillo Paste (Pack of 2) Rico Picante

Product Information

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. Season with a little sea salt to taste. It’s a Peruvian special product with a hot and peppery flavour, and it’s high in vitamin c and antioxidants. This brand lets you enjoy the bright taste of Amarillo peppers without missing out on any of the health benefits. As we know, it’s hot, so It adds plenty of heat to any dish. You can use this chilli paste as a base for making any dish, or you can use this chilli in various dips with different roasted vegetables or meats.

Picante de Huevos Recipe – Peruvian Baked Eggs - Great Picante de Huevos Recipe – Peruvian Baked Eggs - Great

However, it changes its colour from yellow to bright orange when it matured. The colour of the chilli is so distinct that it is named after the colour. Peel and finely slice the onion, then add to the bowl with the orange juice. Cover with clingfilm and marinate in the fridge for at least 2 hours, preferably longer. It can help brighten up any dish with a milder taste, making it a perfect complement. Furthermore, it gives a stunning golden hue to any dish, making your food seem much more appetizing. A hot yellow pepper paste, this paste has yellow pepper, salt, and sodium benzoate as preservatives. So, you can use it with different foods.

This Amarillo paste is incredibly healthy, as it has no additional, unnecessary ingredients. You can be sure you’re feeding your family a nutritional product.

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This sauce has a very unique, spicy, and bold taste. The heat of the Amarillo peppers can brighten up any dish without ever being too overpowering. 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!, made with searing-yet-flavoursome Limo chillies. Splash out, splash on- if nothing else, they’re an excellent chaser for that odd leche de tigre. The yellow pepper that we eat now is the domesticated version of the wild fiery pepper that grew naturally in this part of the world. There are many kinds of varieties of food items available worldwide, like chillies, spices, and other food-related items. Some have incredibly unique and intense flavours, which can elevate any dish to the next level. One of those foods is the Peruvian Aji Amarillo. Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » Aji Verde (Peruvian Green Sauce) Aji Verde (Peruvian Green Sauce)

This pepper comes from Peru, and the Aji Amarillo is a yellow-coloured chilli. This chilli is a member of the capsicum baccatum family, and it’s a bright-coloured chilli. If you’re new to trying spicy foods, you’ll appreciate the handy size of this bottle. It gives you an ample amount of product without being overpowering. Add the red pepper, tomato and tomato purée, and stir to combine. 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. Use a ladle to spoon half the mixture into a food processor or blender and blend until smooth, then return it to the pan and stir to combine