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Recipes using dried Aji Amarillo?

andrewtree Jan 12, 2011 02:20 PM

I found some in a market a few days ago. I know how to make all sorts of Mexican chile sauces with dried chiles but would welcome recipes specific to Aji Amarillos.

  1. o
    OnkleWillie Feb 3, 2012 09:04 PM

    The dried ones can be used for Papas a la Huancaína. I have yet to find fresh ones or the paste.

    1 Reply
    1. re: OnkleWillie
      paulj Feb 3, 2012 09:08 PM

      is the typical paste or sauce made from aji amarillo.

    2. a
      andrewtree Feb 3, 2012 08:19 PM

      Thanks for the replies, only recently I used them with some hot 'Alcalde' NM chiles (from Matt Romero at Santa Fe Farmers Market). The chile sauce is wonderful but as I've not used dried Alcaldes before I do not know what contribution the AAs have made!

      1. Perilagu Khan Feb 1, 2012 11:42 AM

        Obvious, perhaps, but I've used aji amarillo in Texas chili to good effect. And no, I'm not from Amarillo. ;)

        4 Replies
        1. re: Perilagu Khan
          paulj Feb 1, 2012 01:05 PM

          What do you call it? bowl of yellow? :)

          I use aji panca more. It's a milder mohogany colored chile.more of a drop in substitute for anchos.

          1. re: paulj
            Perilagu Khan Feb 1, 2012 02:42 PM


            I've used aji panca too. My pepper cabinet has literally dozens of different powdered and dried whole chiles. And I'm proud to say I received a jar of pimente d'espellette for Christmas! Nice little acquisition and surprisingly piquant.

            1. re: Perilagu Khan
              paulj Feb 1, 2012 02:46 PM

              The closest I've gotten to pimente d'espellette is the dusting on the outside of one cheese that Trader Joes was selling around Christmas.

              1. re: paulj
                Perilagu Khan Feb 2, 2012 07:41 AM

                I recommend it. It's a very nice pepper. And incidentally, the Basques have a pepper festival roughly analogous to what happens in Hatch, New Mexico in the fall. I'd love to attend someday.

        2. paulj Feb 1, 2012 09:52 AM

          Aji de gallina is the classic Peruvian dish using aji amarillo. They give the sauce its yellow color


          I'd soak the dried ones, then puree them, and use that like the jarred paste. The paste would also work well with similarly colored fruits (e.g. mangos).

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