Called by some as “…Peru’s perfect pepper” Aji Amarillo was named by famous Peruvian chef Gastón Acurio as the most important ingredient in Peruvian cooking.
Aji Amarillo is much hotter than Aji Panca and is very distinctive, lemony, and fruity with a medium to hot heat. Great in salsa and chili or in combination with meat, poultry, fish, vegetables, pasta and rice dishes. For a twist on your normal chili powder, try using Aji Amarillo to lend a brighter, fruity note.
Net Wt. 1 oz (28.3 gms). Also available in 4 oz size ($10.59).
Recipe Idea: Aji Amarillo Rice
1 cup long grain rice
2 tablespoons oil
1/2 teaspoon ground cumin or 1/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
1 to 2 teaspoons aji amarillo powder
1 teaspoon salt, or to taste
1/2 large onion, minced
1 carrot, peeled and minced
1 small tomato, peeled and chopped, or 2 tablespoons tomato paste
2 1/2 cups hot water
In a large pot with a tight-fitting lid, cook the rice in the oil over medium heat, stirring frequently, until it is light brown and smells slightly nutty. Sprinkle in the cumin, coriander, and Aji Amarillo powder, then add the onions and cook until the onions begin to soften and brown in bits. Add the salt, carrot, tomato or tomato paste, and water. Taste the liquid and add more spices or salt if needed - it should be fairly salty and have a strong cumin/aji amarillo flavor).
Bring the liquid to a boil, stir once, then turn the heat to the lowest setting and cover the pot. Don't remove the lid for at least 12 minutes, then check to see if the rice is done and liquid absorbed. If it needs more time, cook covered for a few more minutes. The rice should be fairly dry and slightly "popped" but not mushy.
Yield: 4 to 6 servings