These pricey peppers can cost anywhere from $60 to $300 per pound, and are about as spicy as cayenne pepper and much spicier than a jalapeño.

Peppers in hand, Marrelli had to decide what to do with them. “We were looking at ways they use it in classic Peruvian cuisine,” he says. “We were thinking about a grilled chicken dish ...

Place the onion mixture in the blender, along with the queso fresco, milk and 1 tablespoon plus 1 teaspoon of the aji amarillo purée, and blend until smooth.

Aji amarillo (“yellow chile pepper”) is native to the Andes region of Peru and Bolivia. It’s one of a group of peppers that include aji rocoto, aji limo, aji panca and aji charapita, all of ...

My husband and I have a joke. Whenever our cars are parked at his mother's house, we lock the doors. We are trying to avoid driving back to Albany with whatever things she might tuck into the ...

Originally posted on: https://blog.amigofoods.com/index.php/peruvian-foods/aji-amarillo-perus-yellow-pepper/ The aji amarillo is a member of capsicum baccatum family ...

Some people get excited about big TV appearances and book releases, but you probably already know that I'm not really one of them. What gets me going are smaller things: four-year-olds who love ...

Place the onion in a medium bowl, toss with the salt then cover with cold water; let stand for 10 minutes. Drain the onion, leaving them in the bowl.

1. In a small pan, bring salted water to boil with cinnamon stick. Add diced sweet potato and poach until just cooked through. Strain and set aside.