While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"īut since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.Īfter doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. Some recipes you can find with this ingredients: Causa, Papa a la Huancaina, Ajide Gallina.Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while. We are working to standardize it and call it just by the most apparent name, Aji Amarillo. Interestingly enough, in Peru it has several names: Aji Amarillo, Aji Verde, Aji Escabeche, etc. Either way, be very careful and adjust the quantity you use to your own taste, because it´s usually processed with seeds and veins, which can make it extra hot. You will most likely find it frozen or in a paste. But I doubt this will be a problem cause it´s hard to find it fresh outside of Peru. If you are in trouble after working with some aji, just immerse your hands in regular milk for a few minutes. Their hands can bear the heat almost miraculously while working with many pounds of the powerful veggie every day. I always admired the cooks in cebicherias or restaurants, because they are immune to the aji effects.
#TASTE OF AJI AMARILLO PASTE WINDOWS#
When it is cooked in water you will have a hard time breathing, so it is wise to open all windows and doors to avoid the cough and irritation in your throat and in your eyes. In fact, just diced, sliced, or blended, it is the base for many of our traditional dishes. Our ancestors relied on salt and aji as seasonings, and when the pre-hispanic man wanted to offer a sacrifice to the gods, he fasted avoiding sex, salt, and aji for a few days.Īji Amarillo is almost mild when seeded and ribbed before cooking, with a meaty and crunchy texture, characteristic acidic and floral aroma, and a beautiful orange color. Native of the Andes, as most of our chili peppers are, Aji Amarillo (yellow chili pepper), has a passionate love story with Peru and its food since ancient times.
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