12 Bright Aji Amarillo Recipes That Give Dishes Signature Color

The vibrant hues and bold flavors of Aji Amarillo have always fascinated me. This iconic Peruvian pepper adds a unique twist to any dish, turning simple meals into culinary masterpieces. From zesty ceviche to creamy pasta, each recipe highlights its signature color and heat. If you’re looking to impress in the kitchen, these 12 bright recipes might be just what you need to elevate your culinary game. Let’s explore these delicious options together.

Aji Amarillo Chicken Stir-Fry

Aji Amarillo Chicken Stir-Fry is a vibrant and delicious dish that brings the unique flavor of Peru right to your kitchen. The key ingredient, Aji Amarillo, is a yellow chili pepper that adds a delightful heat and a fruity undertone to the meal. This stir-fry isn’t only quick to prepare but also packed with colorful vegetables, making it a wholesome option for family dinners or casual gatherings.

Serve it over rice or quinoa for a satisfying meal that will impress your guests and family alike. This recipe allows you to enjoy the bold flavors of Peruvian cuisine while incorporating fresh ingredients. The combination of tender chicken, crisp vegetables, and the spicy Aji Amarillo sauce creates a symphony of tastes and textures.

Plus, this dish can easily be customized with your favorite vegetables or protein, making it a versatile choice for any occasion.

Ingredients (Serves 4-6)

• 1.5 lbs boneless, skinless chicken breast, sliced into thin strips
• 2 tablespoons Aji Amarillo paste
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup snap peas
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Cooking Instructions

1. Marinate the Chicken: In a medium bowl, combine the sliced chicken breast, Aji Amarillo paste, and soy sauce. Mix well to guarantee the chicken is evenly coated. Let it marinate for at least 15-30 minutes for maximum flavor.
2. Prepare the Vegetables: While the chicken is marinating, wash and slice the vegetables. Cut the bell peppers, onion, and broccoli into bite-sized pieces, and mince the garlic. This makes certain that all ingredients are ready for a quick stir-fry.
3. Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat. Make sure the pan is hot enough before adding the chicken, which will help it sear rather than steam.
4. Cook the Chicken: Add the marinated chicken to the hot skillet. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Stir frequently to guarantee even cooking.
5. Add the Vegetables: Once the chicken is cooked, add the sliced bell peppers, onion, broccoli, snap peas, and garlic to the skillet. Stir-fry for another 5-7 minutes, or until the vegetables are tender-crisp.
6. Season and Serve: Taste the stir-fry and season with salt and pepper as needed. Remove from heat and serve the Aji Amarillo Chicken Stir-Fry over cooked rice or quinoa for a complete meal.

Extra Tips

When making Aji Amarillo Chicken Stir-Fry, feel free to adjust the level of heat by using more or less Aji Amarillo paste according to your taste preference.

You can also substitute chicken with shrimp or tofu for a different protein option. For added richness, consider drizzling a bit of sesame oil before serving. Leftovers can be stored in an airtight container in the refrigerator and are perfect for a quick lunch the next day.

Enjoy your culinary journey into Peruvian flavors!

Aji Amarillo Sauce for Tacos

Aji Amarillo sauce is a vibrant and flavorful addition to tacos, providing a unique twist that elevates your taco night to new heights. This spicy, tangy sauce is made from Aji Amarillo peppers, which are a staple in Peruvian cuisine. Their distinct flavor profile and beautiful golden color not only enhance the visual appeal of your dish but also add an irresistible kick that pairs beautifully with various fillings, such as grilled meats, fish, or roasted vegetables.

Making Aji Amarillo sauce at home is simple and requires only a handful of ingredients. Once you have the sauce ready, you can drizzle it over your tacos or use it as a dipping sauce. It’s a versatile condiment that can also be used in wraps, sandwiches, or as a marinade. Get ready to impress your family and friends with a delicious homemade Aji Amarillo sauce that will bring a burst of flavor to your next taco feast!

Ingredients (Serves 4-6)

• 4 Aji Amarillo peppers (fresh or rehydrated)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro (optional)

Cooking Instructions

1. Prepare the Aji Amarillo Peppers: If using fresh Aji Amarillo peppers, rinse them under cold water and remove the stems and seeds. If you’re using dried Aji Amarillo peppers, soak them in warm water for about 15-20 minutes until they’re soft, then remove the stems and seeds.
2. Blend the Ingredients: In a blender or food processor, combine the prepared Aji Amarillo peppers, mayonnaise, sour cream, lime juice, garlic powder, salt, and olive oil. Blend until the mixture is smooth and creamy, scraping down the sides as needed to confirm everything is well combined.
3. Taste and Adjust: Once blended, taste the sauce and adjust the seasoning if necessary. If you prefer a spicier sauce, you can add more Aji Amarillo peppers or a pinch of cayenne pepper. Blend again to incorporate any additional ingredients.
4. Chill: Transfer the Aji Amarillo sauce to a bowl or an airtight container and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together, enhancing the overall taste of the sauce.
5. Serve: Once chilled, give the sauce a good stir before serving. Drizzle it over your favorite tacos or use it as a dipping sauce for added flavor.

Extra Tips

When making Aji Amarillo sauce, feel free to adjust the consistency to your liking. If you prefer a thinner sauce, you can add a splash of water or more lime juice to achieve your desired texture.

Additionally, for a creamier texture, you can increase the amount of mayonnaise or sour cream. Don’t hesitate to get creative by adding other herbs or spices that you enjoy, such as jalapeños for extra heat or avocado for creaminess.

This sauce can be stored in the refrigerator for up to a week, making it a convenient option for meal prep!

Peruvian Ceviche With Aji Amarillo

Peruvian ceviche is a vibrant and invigorating dish that showcases the flavors of the sea, making it a beloved staple in Peruvian cuisine. This dish typically features raw fish cured in freshly squeezed lime juice, which not only imparts a tangy flavor but also “cooks” the fish through the acid. The addition of Aji Amarillo, a bright yellow chili pepper native to Peru, elevates the dish with its fruity heat, adding depth and complexity to the ceviche.

In this recipe, we’ll prepare a classic Peruvian ceviche using fresh fish, Aji Amarillo paste, and a medley of aromatic ingredients. It’s a perfect dish for gatherings or a light meal, bursting with freshness and flavor, and best served chilled. Ceviche is best enjoyed immediately after preparation, allowing the flavors to shine and ensuring the fish maintains its delicate texture.

Ingredients (Serves 4-6)

• 1 pound fresh white fish fillets (such as sea bass or tilapia), skinless and boneless
• 1/2 cup freshly squeezed lime juice
• 1/4 cup Aji Amarillo paste
• 1 small red onion, thinly sliced
• 1 cup cilantro leaves, chopped
• 1-2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn kernels (fresh or cooked)
• 1 cup sweet potato, peeled and cubed (optional)
• Lettuce leaves for serving (optional)

Instructions

1. Prepare the Fish: Start by cutting the fresh fish fillets into small, bite-sized cubes. It’s important to use very fresh fish, as it will be served raw. Place the fish in a glass or ceramic bowl since metal can react with the acid from the lime juice.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish cubes, ensuring they’re fully submerged. The acidity from the lime juice will “cook” the fish, so let it marinate for about 10-15 minutes, or until the fish becomes opaque.
3. Add Aji Amarillo Paste: After the fish has marinated, add the Aji Amarillo paste to the bowl. This will infuse the ceviche with its characteristic flavor and heat. Mix gently to coat the fish evenly with the paste.
4. Incorporate Aromatics: Add the thinly sliced red onion, chopped cilantro, minced garlic, salt, and black pepper to the fish mixture. Stir carefully to combine all ingredients without breaking the fish too much.
5. Prepare Accompaniments: If you’re including sweet potato, boil or steam the cubed sweet potato until tender. You can also prepare the corn by boiling it if using fresh kernels.
6. Serve: To serve, arrange lettuce leaves on a platter (if using) and spoon the ceviche mixture over the top. Garnish with extra cilantro and serve alongside the sweet potato and corn. Enjoy immediately while fresh!

Extra Tips

When making ceviche, the quality of the fish is paramount, so always choose the freshest option available. If you’re unsure, ask your fishmonger for advice on which fish is best suited for ceviche.

Additionally, feel free to adjust the amount of Aji Amarillo paste according to your spice preference, and don’t hesitate to experiment with different types of seafood for variety. Ceviche is incredibly versatile—try adding diced avocado or mango for a twist!

Aji Amarillo Hummus

Aji Amarillo Hummus is a vibrant and flavorful twist on traditional hummus, incorporating the unique and spicy notes of Aji Amarillo, a Peruvian yellow chili pepper. This dish not only brings a burst of color to your table but also a delightful flavor that can elevate any snack or meal.

Whether enjoyed as a dip with fresh vegetables, pita bread, or spread on sandwiches, Aji Amarillo Hummus is an excellent way to introduce a taste of Peru into your culinary repertoire. It’s also a great option for gatherings or as a healthy snack at home.

This recipe is simple to prepare and can be made in under 30 minutes. The creamy texture of the chickpeas combined with the heat of the Aji Amarillo creates a delicious balance that will please both spice lovers and those who prefer milder flavors.

Serve this hummus at your next gathering, and watch as it quickly becomes a favorite among your friends and family.

Ingredients (serves 4-6):

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons Aji Amarillo paste
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Water, as needed for consistency
• Fresh cilantro or parsley, for garnish (optional)

Cooking Instructions:

1. Prepare the Chickpeas: Begin by draining and rinsing the canned chickpeas under cold water. This helps to remove excess sodium and any canned flavor, guaranteeing a fresher taste in your hummus.
2. Combine Ingredients: In a food processor, add the rinsed chickpeas, Aji Amarillo paste, tahini, olive oil, lemon juice, minced garlic, and ground cumin. This combination of ingredients will form the base of your hummus, providing a balance of creaminess, spice, and tang.
3. Blend Until Smooth: Process the mixture on high until it becomes smooth and creamy. You may need to stop and scrape down the sides of the bowl to verify everything is well incorporated. This step is essential for achieving that desired hummus texture.
4. Adjust Consistency: If the hummus is too thick, gradually add water, one tablespoon at a time, while blending until you reach your preferred consistency. This is where you can customize your hummus based on how thick or creamy you like it.
5. Season to Taste: Taste the hummus and season with salt and pepper to your liking. This will enhance the flavors, guaranteeing that the Aji Amarillo shines through without being overshadowed.
6. Serve & Garnish: Transfer the hummus to a serving bowl and, if desired, drizzle with a little extra olive oil and garnish with fresh cilantro or parsley. This adds a pop of color and a fresh herbaceous note.

Extra Tips:

When making Aji Amarillo Hummus, feel free to adjust the amount of Aji Amarillo paste based on your spice tolerance. If you prefer a milder flavor, start with a smaller amount and add more gradually.

Additionally, homemade hummus can be stored in an airtight container in the refrigerator for up to a week, making it a great meal prep option. Enjoy experimenting with different serving ideas, such as adding roasted vegetables or spices for a unique twist!

Creamy Aji Amarillo Pasta

Creamy Aji Amarillo Pasta is a delightful fusion dish that showcases the vibrant flavors of Peruvian cuisine. The star of this dish is the Aji Amarillo pepper, which adds a rich, fruity heat that elevates the creamy sauce to new heights. This pasta dish isn’t only easy to prepare but also incredibly satisfying, making it perfect for a weeknight dinner or a special occasion.

The combination of the creamy sauce with the al dente pasta creates a comforting meal that’s sure to impress your family and friends. To make this dish even more special, you can customize it by adding your favorite vegetables or proteins such as grilled chicken, shrimp, or roasted vegetables.

The creamy Aji Amarillo sauce pairs well with a variety of ingredients, allowing you to tailor the dish to your taste preferences. With a handful of fresh ingredients and simple cooking techniques, this Creamy Aji Amarillo Pasta is a must-try for anyone looking to explore the delicious world of Aji Amarillo cuisine.

Ingredients (Serves 4-6)

• 12 oz (340 g) pasta (fettuccine or penne)
• 1 cup heavy cream
• 2 tablespoons Aji Amarillo paste
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Cooking Instructions

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta water for later use.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Prepare the Sauce: Lower the heat and pour in the heavy cream, stirring to combine with the sautéed onions and garlic. Add the Aji Amarillo paste, mixing well to incorporate the flavors. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
4. Combine with Pasta: Once the sauce has thickened, add the cooked pasta directly into the skillet. Toss gently to coat the pasta evenly with the creamy Aji Amarillo sauce. If the sauce is too thick, gradually add some reserved pasta water until you achieve your desired consistency.
5. Finish and Serve: Stir in the grated Parmesan cheese and mix until melted and creamy. Season the pasta with salt and pepper to taste. Remove from heat and plate the pasta, garnishing with chopped parsley or cilantro before serving.

Extra Tips

When making Creamy Aji Amarillo Pasta, feel free to experiment with the level of heat by adjusting the amount of Aji Amarillo paste you use. If you prefer a milder flavor, start with less and gradually add to your taste.

Additionally, consider adding cooked proteins like shrimp or chicken to make the dish more filling. Fresh vegetables such as spinach, bell peppers, or peas can also enhance the nutritional value and add color to the dish. Enjoy your culinary adventure with this deliciously creamy pasta!

Grilled Fish Tacos With Aji Amarillo Slaw

Grilled Fish Tacos with Aji Amarillo Slaw is a vibrant and flavorful dish that beautifully showcases the unique taste of Aji Amarillo, a Peruvian chili pepper known for its mild heat and fruity flavor. The combination of grilled fish, fresh vegetables, and the tangy slaw makes for a revitalizing meal that’s perfect for warm weather gatherings or casual weeknight dinners.

Tacos are universally loved, and when you add the delightful twist of Aji Amarillo, you elevate the dish to a whole new level. This recipe isn’t only easy to follow but also allows for customization based on personal preferences. You can choose your favorite type of fish—such as tilapia, mahi-mahi, or cod—and adjust the spice level of the slaw according to your taste.

These grilled fish tacos are best served with a squeeze of lime and a side of fresh salsa. Gather your ingredients and get ready to impress your family and friends with this delicious take on traditional fish tacos!

Ingredients (Serves 4-6)

• 1 lb fresh fish fillets (tilapia, mahi-mahi, or cod)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups cabbage, finely shredded
• 1 cup carrots, grated
• 1/4 cup Aji Amarillo paste
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Fish Marinade: In a bowl, combine olive oil, cumin, paprika, salt, and pepper. Mix well to create a marinade for the fish. This mixture will add depth of flavor to the fish, enhancing its natural taste.
2. Marinate the Fish: Place the fish fillets in the bowl with the marinade and turn to coat evenly. Let the fish marinate for about 15-20 minutes to allow the flavors to penetrate the fish.
3. Make the Aji Amarillo Slaw: In a separate bowl, combine the shredded cabbage, grated carrots, Aji Amarillo paste, mayonnaise, and lime juice. Toss until the vegetables are well coated. This slaw will provide a crunchy, spicy, and tangy contrast to the grilled fish.
4. Grill the Fish: Preheat your grill to medium-high heat. Once hot, place the marinated fish fillets on the grill. Grill for about 3-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
5. Warm the Tortillas: While the fish is grilling, warm the corn tortillas on the grill for about 30 seconds on each side, or until they’re soft and pliable. This will enhance their flavor and texture.
6. Assemble the Tacos: Once the fish is grilled, remove it from the grill and let it rest for a minute. Flake the fish into bite-sized pieces, then place it on the warm tortillas. Top each taco with a generous amount of Aji Amarillo slaw and garnish with fresh cilantro.
7. Serve: Serve the tacos immediately with lime wedges on the side for squeezing over the top. This adds a rejuvenating burst of acidity that complements the fish and slaw perfectly.

Extra Tips

For an added burst of flavor, consider marinating the fish for a longer period, up to 1 hour, if time allows. This will deepen the flavors even more.

Additionally, if you prefer a spicier slaw, you can adjust the amount of Aji Amarillo paste or add some diced jalapeños for an extra kick. Serving the tacos with avocado slices or a drizzle of hot sauce can also take them to the next level of deliciousness. Enjoy your culinary adventure with these delightful grilled fish tacos!

Aji Amarillo Quinoa Salad

Aji Amarillo Quinoa Salad is a vibrant and nutritious dish that showcases the bold flavors of Peruvian cuisine. The star of this recipe is the Aji Amarillo pepper, which adds a unique heat and fruity flavor that pairs beautifully with the nutty profile of quinoa. This salad isn’t only visually appealing with its bright colors but also packed with protein, making it a perfect option for a light lunch or a side dish at dinner.

To prepare this salad, you’ll be combining cooked quinoa with a medley of fresh vegetables, herbs, and a delightful dressing that highlights the Aji Amarillo. It’s a versatile dish that can be easily customized according to your taste preferences. Serve it chilled or at room temperature, and enjoy the invigorating flavors that are sure to win over your guests.

Ingredients (Serves 4-6):

• 1 cup quinoa
• 2 cups water
• 1 Aji Amarillo pepper, seeds removed and finely chopped
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Cooking Instructions:

1. Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse it under cold running water for about 30 seconds. This step is essential as it removes the natural coating called saponin, which can give quinoa a bitter taste.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool.
3. Prepare the Vegetables: While the quinoa is cooling, chop the Aji Amarillo pepper, red bell pepper, cucumber, cherry tomatoes, and red onion. Make sure to remove the seeds from the Aji Amarillo to control the heat level according to your preference.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Adjust the seasoning as needed, keeping in mind that the dressing should enhance the salad without overpowering it.
5. Combine Ingredients: In a large bowl, combine the cooled quinoa, chopped vegetables, corn, and cilantro. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
6. Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled or at room temperature, garnishing with extra cilantro if desired.

Extra Tips:

For a heartier salad, consider adding black beans or grilled chicken to boost the protein content. If you can’t find Aji Amarillo peppers, you can substitute them with a combination of yellow bell pepper and a pinch of cayenne pepper for heat.

Additionally, feel free to experiment with other vegetables such as avocados or radishes for a unique twist. Enjoy this invigorating dish as a main course or a vibrant side!

Spicy Aji Amarillo Guacamole

Aji Amarillo, a vibrant Peruvian chili pepper, adds a unique kick to traditional guacamole, transforming it into a flavorful and spicy delight. This Spicy Aji Amarillo Guacamole is perfect for gatherings, parties, or simply a delicious snack at home. The combination of creamy avocado with the heat of Aji Amarillo creates a bold and zesty dip that pairs beautifully with tortilla chips, fresh vegetables, or even as a topping for grilled meats.

To make this dish, you’ll need just a handful of fresh ingredients that are easy to find. The natural creaminess of avocados, combined with the bright citrus notes from lime and the rich heat of Aji Amarillo, makes this guacamole a standout. Plus, it’s simple to make and can be prepared in just a few minutes, making it an ideal choice for last-minute gatherings or casual get-togethers.

Ingredients (Serves 4-6):

• 3 ripe avocados
• 2 tablespoons Aji Amarillo paste (adjust for spice preference)
• 1 medium-sized lime (juiced)
• 1 small red onion (finely chopped)
• 2 medium tomatoes (diced)
• 1/4 cup fresh cilantro (chopped)
• Salt to taste
• Black pepper to taste

Cooking Instructions:

1. Prepare the Avocados: Start by halving the avocados and removing the pits. Use a spoon to scoop the flesh into a mixing bowl. Mash the avocados with a fork until they reach your desired level of creaminess—smooth or chunky, depending on your preference.
2. Add the Aji Amarillo Paste: Next, add the Aji Amarillo paste to the mashed avocado. Stir it in thoroughly, guaranteeing the paste is well distributed throughout the avocado. Taste the mixture to gauge the heat level and adjust with more paste if you want a spicier guacamole.
3. Incorporate the Lime Juice: Squeeze the juice from one medium lime into the bowl. Lime juice not only adds flavor but also helps to keep the avocados from browning. Mix it well to combine all flavors.
4. Mix in the Vegetables: Add the finely chopped red onion, diced tomatoes, and chopped cilantro to the avocado mixture. Gently fold in these ingredients, being careful not to over-mix, as you want to keep some texture in the guacamole.
5. Season to Taste: Finally, season the guacamole with salt and black pepper to taste. Start with a small amount and adjust according to your preference. Give everything one last gentle stir to guarantee an even distribution of seasoning.
6. Serve: Transfer your Spicy Aji Amarillo Guacamole to a serving bowl. It can be served immediately or covered with plastic wrap (pressing it directly onto the surface of the guacamole) to prevent browning until ready to serve.

Extra Tips:

For a twist on flavor, consider adding diced jalapeños for extra heat or some chopped mango for a hint of sweetness. Ascertain your avocados are perfectly ripe for the creamiest texture, and if you have leftovers, cover them tightly to keep them fresh. Adding a bit more lime juice can also help prevent browning if you plan on storing it. Enjoy your Spicy Aji Amarillo Guacamole as a delicious dip or as a topping for your favorite dishes!

Aji Amarillo Roasted Vegetables

Aji Amarillo Roasted Vegetables is a vibrant and flavorful dish that showcases the unique heat and fruity flavor of Aji Amarillo peppers. This Peruvian staple brings together a medley of seasonal vegetables, all roasted to perfection and infused with the distinct taste of Aji Amarillo paste. Perfect as a side dish or a healthy main course, these roasted vegetables aren’t only colorful but also packed with nutrients, making them a delightful addition to any meal.

The Aji Amarillo pepper, known for its bright yellow color and moderate heat, adds depth and a slight sweetness to the roasted vegetables. In this recipe, a combination of bell peppers, zucchini, carrots, and red onions come together to create a satisfying and visually appealing dish. Whether you’re serving it alongside grilled meats or as a standalone vegetarian option, these roasted vegetables are sure to impress.

Ingredients (Serves 4-6):

• 1 cup Aji Amarillo paste
• 2 medium zucchini, sliced into rounds
• 2 bell peppers (any color), diced
• 2 large carrots, sliced into thin rounds
• 1 large red onion, cut into wedges
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is vital for achieving that perfect roasted texture and caramelization on the vegetables.
2. Prepare the Vegetables: While the oven is heating, wash and chop all the vegetables as specified. Make sure to slice the zucchini, bell peppers, and carrots into similar-sized pieces to guarantee even cooking. Cut the red onion into wedges to enhance their natural sweetness when roasted.
3. Mix the Marinade: In a large mixing bowl, combine the Aji Amarillo paste, olive oil, garlic powder, salt, and black pepper. Whisk the ingredients together until smooth. This mixture will coat the vegetables and infuse them with flavor during roasting.
4. Toss the Vegetables: Add the prepared vegetables to the bowl with the marinade. Toss everything together until all the vegetables are well coated in the Aji Amarillo mixture. This step is essential for making sure that every bite is packed with flavor.
5. Arrange on a Baking Sheet: Spread the marinated vegetables evenly on a large baking sheet lined with parchment paper. Make sure to leave some space between the pieces to allow them to roast properly rather than steam.
6. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they’re tender and slightly caramelized. Halfway through, stir the vegetables to guarantee even cooking.
7. Serve and Garnish: Once roasted to perfection, remove the vegetables from the oven. Transfer them to a serving platter and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When cooking Aji Amarillo Roasted Vegetables, feel free to customize the vegetable selection based on your preferences or seasonal availability. Root vegetables like sweet potatoes or butternut squash can also be a great addition.

Additionally, for more heat, you can increase the amount of Aji Amarillo paste or add a pinch of chili flakes. Roasting times may vary slightly based on the size of your vegetable pieces, so keep an eye on them to prevent burning. Enjoy your colorful and nutritious dish!

Aji Amarillo Infused Olive Oil

Aji Amarillo Infused Olive Oil is a vibrant and flavorful oil that will elevate any dish, from salads to grilled meats. This Peruvian-inspired oil captures the essence of Aji Amarillo peppers, known for their fruity heat and beautiful golden hue. The infusion process allows the oil to absorb the rich flavors and spicy notes of the peppers, creating a versatile condiment that can be used in a variety of culinary applications.

Making Aji Amarillo Infused Olive Oil is surprisingly simple and requires just a few ingredients. The key is to select high-quality olive oil and fresh Aji Amarillo peppers. The infusion process can take some time, but the result is a delicious oil that adds a burst of flavor to your meals.

Whether you’re drizzling it over roasted vegetables or using it as a dipping oil for bread, Aji Amarillo Infused Olive Oil is bound to impress.

Ingredients (Serves 4-6):

• 1 cup extra-virgin olive oil
• 4-6 Aji Amarillo peppers (fresh or dried)
• 2-3 cloves of garlic (optional)
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice (optional)

Cooking Instructions:

1. Prepare the Peppers: If using fresh Aji Amarillo peppers, wash them thoroughly under running water. Cut off the stems and slice the peppers in half lengthwise, removing the seeds if you prefer a milder oil. For dried peppers, simply break them into smaller pieces to maximize flavor infusion.
2. Heat the Oil: In a small saucepan, pour the extra-virgin olive oil and heat it over low to medium heat. You want the oil warm but not boiling, as high temperatures can degrade the oil’s flavor and health benefits. This step usually takes about 5-7 minutes.
3. Infuse the Peppers: Once the oil is warm, add the prepared Aji Amarillo peppers to the saucepan. If desired, add crushed garlic cloves for an extra layer of flavor. Allow the mixture to simmer on low heat for about 10-15 minutes. Stir occasionally to guarantee even infusion. Keep an eye on the temperature to prevent the garlic from burning.
4. Season the Oil: After simmering, add the sea salt and black pepper to the oil, stirring well to combine. Taste the oil and adjust the seasoning if necessary. If you prefer a tangy note, stir in the lemon juice at this point.
5. Cool and Strain: Remove the saucepan from heat and let the infused oil cool to room temperature. Once cooled, strain the oil through a fine mesh sieve or cheesecloth into a clean, dry glass bottle or jar to remove the solids. This will guarantee a smooth, clear oil.
6. Storage: Seal the bottle or jar tightly and store it in a cool, dark place. The oil can be kept for up to a month, though the flavor will be more pronounced when used within the first two weeks.

Extra Tips: When using Aji Amarillo Infused Olive Oil, remember that a little goes a long way due to its strong flavor. Drizzle it over pasta, grilled meats, or roasted vegetables for a delightful kick.

You can also experiment by adding additional herbs or spices to the infusion process, such as oregano or thyme, to create your own unique flavor profile. Enjoy your culinary adventures with this delightful oil!

Aji Amarillo Deviled Eggs

Aji Amarillo Deviled Eggs are a delightful twist on the classic deviled eggs, infusing them with the vibrant flavors of Peru. The Aji Amarillo pepper, known for its distinctive yellow color and moderate heat, brings a unique taste that elevates this traditional appetizer.

Perfect for parties, picnics, or simply as a tasty snack at home, these deviled eggs aren’t only visually appealing but also packed with flavor. This recipe balances the creaminess of the egg yolk with the spiciness of the Aji Amarillo, creating a harmonious blend that’s sure to impress your guests.

Easy to prepare and visually stunning, Aji Amarillo Deviled Eggs will certainly become a favorite in your culinary repertoire. Let’s explore the ingredients and steps to create this delicious dish for 4-6 people.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2-3 tablespoons Aji Amarillo paste (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Paprika for sprinkling

Instructions:

1. Boil the Eggs: Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 10-12 minutes for hard-boiled eggs. After the time is up, transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
2. Peel the Eggs: Once the eggs are cool, gently tap them on a hard surface to crack the shell, then carefully peel them under running water to remove any small bits of shell. Pat the eggs dry with a paper towel.
3. Prepare the Filling: Slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter. To the bowl with the yolks, add mayonnaise, Dijon mustard, Aji Amarillo paste, salt, and pepper. Using a fork, mash and mix everything together until smooth and well-combined.
4. Fill the Egg Whites: Use a spoon or a piping bag to fill each egg white half with the yolk mixture. If using a piping bag, you can create a decorative swirl for an appealing presentation.
5. Garnish the Eggs: Once all the egg whites are filled, sprinkle a dash of paprika on top of each egg for color and garnish with fresh cilantro leaves.
6. Serve: These deviled eggs are best enjoyed fresh but can be refrigerated for a short time before serving.

Extra Tips:

When preparing Aji Amarillo Deviled Eggs, consider adjusting the amount of Aji Amarillo paste based on your spice tolerance; you can start with less and add more if desired.

Additionally, for a creamier texture, you can substitute half of the mayonnaise with sour cream. Feel free to experiment with toppings such as crumbled feta or diced tomatoes to enhance the flavor further. Enjoy your culinary adventure with these zesty deviled eggs!

Aji Amarillo and Cheese Empanadas

Aji Amarillo and Cheese Empanadas are a delightful Peruvian treat that perfectly combines the vibrant flavors of aji amarillo peppers with creamy, melty cheese. These empanadas aren’t only delicious but also incredibly versatile, making them suitable for appetizers, snacks, or even as a main dish. The golden crust is flaky and savory, while the filling offers a burst of flavor with every bite.

Making empanadas might seem intimidating at first, but with a little practice, you’ll find that they’re quite simple to prepare. The key is to guarantee that your dough is well-made and your filling is perfectly seasoned. These empanadas can also be easily customized with additional ingredients like vegetables or proteins, but the classic aji amarillo and cheese combination is sure to impress everyone at the table.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1 cup aji amarillo paste
• 1 1/2 cups queso fresco or mozzarella cheese, crumbled or shredded
• 1 egg, beaten (for egg wash)
• Oil for frying (if frying) or baking sheet (if baking)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the diced butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough begins to come together.

Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling: In a separate bowl, combine the aji amarillo paste and crumbled or shredded queso fresco (or mozzarella) cheese. Mix well until the cheese is evenly coated with the aji amarillo paste.

Taste and adjust the seasoning if necessary.

3. Roll Out the Dough: After chilling the dough, divide it into 2 equal parts for easier handling. On a lightly floured surface, roll out one part of the dough to about 1/8-inch thickness.

Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

4. Fill the Empanadas: Place about 1 tablespoon of the aji amarillo and cheese filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during cooking.

5. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork for a decorative touch.

Repeat this process with the remaining dough and filling.

6. Cook the Empanadas: You can either fry or bake the empanadas. For frying, heat oil in a deep pan over medium heat and fry the empanadas in batches until golden brown (about 3-4 minutes per side).

For baking, preheat your oven to 375°F (190°C), place the empanadas on a baking sheet, brush with beaten egg, and bake for about 20-25 minutes or until golden.

7. Serve: Once cooked, remove the empanadas from the oil or oven and let them cool for a few minutes before serving.

Enjoy your empanadas warm, perhaps with a side of salsa or dipping sauce.

Extra Tips

When preparing Aji Amarillo and Cheese Empanadas, you can enhance the flavor of the filling by adding sautéed onions or garlic for a deeper taste.

If you’re short on time, consider using store-bought empanada dough instead of making it from scratch. Additionally, these empanadas freeze well, so you can prepare a batch ahead of time and fry or bake them straight from the freezer when you’re ready to enjoy!