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Aji Amarillo is consider the most important ingredient in Peruvian cooking by the famous Peruvian chef Gaston Acurio.
Here at Sabor we use aji amarillo in dishes such Papa a la Huancaina, potatoes with a yellow creamy sauce; Causa, a cold potato dish colored and flavored with yellow aji; and as a garnish on Escabeche, pickled fish. Another common use is as a side dipping sauce that can accompany any meal.
In addition to flavor, aji amarillo has health benefits as well due to its high levels of capsaicin, a natural ingredient in hot peppers located in the pepper’s ribs, which is good for pain relief, as a digestion aid, and in fighting inflammation.
In the UK the supply of this Aji is very irregular, so when we get it, we buy a good quantity and make a paste that we can use later in various recipesj, and we would advise anyone to do the same.