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Recipes using dried Aji Amarillo?

a
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

      http://www.latinmerchant.com/productd...
      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

            lol

            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

          http://southamericanfood.about.com/od...

          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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