Recipes using dried Aji Amarillo?

[andrewtree]

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.

[OnkleWillie]

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

[paulj]

http://www.latinmerchant.com/productd...
is the typical paste or sauce made from aji amarillo.

[andrewtree]

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!

[Perilagu Khan]

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

[paulj]

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.

[Perilagu Khan]

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.

[paulj]

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.

[Perilagu Khan]

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.

[paulj]

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).