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aji amarillo

calumin Jun 30, 2012 11:38 AM

does anyone know where to get aji amarillo peppers in san francisco? or, alternatively, aji amarillo paste..

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  1. Discerning1 RE: calumin Jun 30, 2012 12:26 PM

    I wonder if you can get them at Rainbow Grocery in the Mission. I have a bag of them in my cupboard but can't remember where I got them. The brand is MycoLogical and they are organic.

    1. arktos RE: calumin Jun 30, 2012 01:53 PM

      Latin markets often carry the whole chiles in jars and also in paste form, also jarred.

      1. Maple RE: calumin Jun 30, 2012 03:42 PM

        Mi Tierra market in Berkeley has the paste as well as frozen whole peppers.

        1. chefj RE: calumin Jul 1, 2012 10:09 AM

          Not a source but the whole frozen peppers sold at some Latin Markets have better flavor and quality than the jarred or paste forms.
          Here is a link to a list of bay area stores that carry Peruvian products

          1. mariacarmen RE: calumin Jul 4, 2012 11:11 PM

            aji amarillo paste and many other Peruvian and South American products are available at Evergreen market, on Mission between 21st and 22nd Sts. (They also have whole frozen rocotos, which makes me very happy!)

            4 Replies
            1. re: mariacarmen
              Robert Lauriston RE: mariacarmen Jul 5, 2012 09:12 AM

              Peruvians I've talked with mostly prefer frozen to canned (the ones I've tried are nasty).

              A chef I was talking with gets fresh aji amarillos from a local organic farm that sells at farmers markets on the Peninsula. Can't remember the name.

              1. re: Robert Lauriston
                mariacarmen RE: Robert Lauriston Jul 5, 2012 09:24 AM

                i've never tried the canned, only frozen. i am sure fresh is preferable!

                1. re: mariacarmen
                  arktos RE: mariacarmen Jul 5, 2012 09:35 AM

                  The canned are a little squishy and slimy. But they have a nice taste.

                  1. re: arktos
                    mariacarmen RE: arktos Jul 5, 2012 10:53 AM

                    yeah, but if you're using them to make a sauce/salsa (where they're blended), it really wouldn't matter much, would it?

            2. Discerning1 RE: calumin Jul 8, 2012 08:54 AM

              I used my dried aji amarillo yesterday and was very happy with the result. When rehydrated, they developed a meaty texture and a wonderful flavor.

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