Many home cooks grind aji amarilloes into paste and use them as a condiment to be served at every meal. In parts of South America, the chile is chopped up fresh or reconstituted from its dried form and tossed with chopped onion, lemon or lime, and salt as a salsa. In Peru, many soups and stews require dried aji amarillo peppers (you can’t have a Peruvian-style chicken soup without them).
North American and European chefs have begun using pre-made aji amarillo pastes in their cooking, but the ones with talent make their own. A few chefs have even begun to swirl them into classic sauces such as béchamel for an Old World meets New World flavor. Use an aji amarillo béchamel for an exquisite mac and cheese, over steamed asparagus, or as a dipping sauce for braised artichoke hearts.
|Ingredients||Aji amarillo chiles.|
|Recommended Applications||Utilize this product in any dish where a strong flavor and noticeable heat is desired.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||30,000–50,000|
|Shelf Life||2 Years|
|Country of Origin||Peru|
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