AJI AMARILLO PASTE RECIPES
PERUVIAN GREEN SAUCE RECIPE - FOOD & WINE
Aji Verde, the iconic Peruvian green sauce, gets its robust, luscious flavor from Aji Amarillo paste, lime, scallions, and plenty of cilantro (some versions also include cheese and/or Huacatay, or "black mint," paste). The fresh mint in this version isn't at all traditional, but it is delicious—feel free to skip it if you'd prefer. Aji Verde is terrific served alongside rotisserie chicken or grilled meats, but it's equally good with roasted or grilled fish.Any leftovers make an excellent dip for crudité or topping for roasted vegetables like potatoes; or thin it out with lemon juice and olive oil for a creamy salad dressing.
Provided by Jasmine Smith
Categories Condiments
Total Time 1 hours 10 minutes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. (This allows flavors to meld and mellow out.) Sauce can be stored in an airtight container in the refrigerator up to 3 days.
CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER) - BIGOVEN.C…
"Chupe is the Peruvian national dish, and may be made of any and everything, so long as it holds its relationship to soup. Shrimp is my favorite seafood, so in it goes =) Thick & hearty; perfect for cold weather!"
Total Time 1 hours 5 minutes
Prep Time 1 hours
Yield 6
Number Of Ingredients 16
Steps:
- "Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 5 1/2 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished."
Nutrition Facts : Calories 315 calories, FatContent 6.33256942803087 g, CarbohydrateContent 26.3359642883758 g, CholesterolContent 322.880134133333 mg, FiberContent 3.06675562706634 g, ProteinContent 37.3773829021116 g, SaturatedFatContent 1.40891518140471 g, ServingSize 1 1 Serving (567g), SodiumContent 268.67445006528 mg, SugarContent 23.2692086613095 g, TransFatContent 1.21283827732465 g
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PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE
Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.
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Reviews 4.9
Total Time 10 minutes
Category Sauce
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From skinnytaste.com
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Category Sauce
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- Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.
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Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
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Reviews 5
Total Time 50 minutes
Cuisine latin american
- Carve the chicken and serve with the sauce and lime wedges on the side.
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ARROZ CON POLLO VERDE RECIPE - NYT COOKING
Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that’s similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.
From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
- Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.
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Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice
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Reviews 98
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Calories 437 calories per serving
From tasty.co
Reviews 98
Cuisine Peruvian
Calories 437 calories per serving
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Reviews 4.1
Total Time 35 minutes
Category appetizer
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Category appetizer
Cuisine peruvian
- When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.
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PERUVIAN FISH CEVICHE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 35 minutes
Category appetizer
Cuisine peruvian
Reviews 4.1
Total Time 35 minutes
Category appetizer
Cuisine peruvian
- When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.
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Total Time 5 hours 30 minutes
Cuisine Italian, Sicilian
Calories 276.41 per serving
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Jul 29, 2019 · The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over Peru. The aji amarillo—aji means chili pepper and amarillo …
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Jan 27, 2022 · Recipes vary from region to region, and the most authentic recipes do not contain mayonnaise, as this one does. However, the mayonnaise adds a savory creaminess to the condiment that's hard to beat. Look for jarred aji amarillo paste in a Latin food market. If you can't find the paste, you can use fresh or frozen aji amarillo …
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