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Recipes with ají amarillo

4 recipes that use ají amarillo, with photos, step-by-step instructions and cook times. The quickest, Vegetable saltado, takes 30 minutes. It is most often cooked with garlic, cumin and red onion.

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Escabeche de pescado

In Lima, escabeche de pescado belongs to the criollo kitchen of the old city: it turns up on Friday lunch menus, on buffet tables, and above all in Lent and Holy Week, when families eat fish and this dish can be made the day before. Fish is fried until golden, then covered in a warm sauce of thick-cut red onion softened in oil with garlic, ají amarillo, ají panca, cumin and vinegar, and left to cool so the flavours soak in. It is served cold or at room temperature with boiled sweet potato, hard-boiled egg and purple botija olives. It tastes tangy, sweet and gently fruity-hot, with crunchy onion over tender fish. The fish here is fully cooked, but because it is a cold seafood dish, pregnant people, babies, older people and anyone with weak immunity should eat it well chilled and within 2 days. Common mistake: stewing the onions until limp; they should only lose their raw bite. It is ready when the sauce has soaked a little into the fish and smells of vinegar and toasted chilli. Chef's tip: use thick fillets of corvina or bonito; thin fillets break under the sauce.

50 minPeruvianFishGluten free
by KrazyBadal 0 views

Caldo de gallina

In Lima's markets and the all-night caldo stalls of districts like La Victoria, a bowl of caldo de gallina is the dawn breakfast for market porters, taxi drivers and anyone coming home late: a deep, golden broth from a slow-simmered hen (a boiling fowl) with ginger and spring onion, ladled over thick noodles and yellow potato, with a boiled egg, lime and ají chilli on the side. The common mistake is boiling the broth hard, which clouds it and toughens the meat; keep it to a lazy simmer. The chicken must reach 74 °C, though after this long simmer it will be well past that. Chef's tip: cook the noodles separately, then put them in the bowls; cooked in the pot they drink the broth and turn it starchy.

150 minPeruvianSoups
by KrazyBadal 0 views

Pan con chicharrón

Sunday mornings in Lima mean a queue at the neighbourhood sanguchería or a stop at Barranco's old cafés for this: a crusty pan francés roll stuffed with chicharrón, pork that has been simmered in salted water until the water evaporates and then fried in its own fat, layered with slices of fried sweet potato and a crown of salsa criolla. The pork is crisp at the edges, juicy inside, the sweet potato sweet and soft, the onion sharp and cold. It comes with coffee or a hot drink. The usual mistake is frying the pork in extra oil from the start; the water has to boil off first so the meat renders and fries in its own fat, otherwise it stays pale and tough. Chef's tip: use pork belly mixed with shoulder for the right balance of crackle and meat.

120 minPeruvianBreakfast & Brunch
by KrazyBadal 0 views

Vegetable saltado

Saltado comes from Lima's chifa tradition, the cooking of Chinese-Peruvian families who brought the wok to Peru in the nineteenth century. The famous version is lomo saltado with beef; this saltado de verduras uses meaty mushrooms in its place. Thick wedges of red onion and tomato are tossed over a fierce flame with garlic, ají amarillo, soy sauce and a splash of vinegar until just wilted, so the vegetables keep their shape and the pan juices turn smoky and savoury. It is always served with both chips and white rice, which soak up those juices. Chef's tip: cook in two batches if your pan is small; a crowded wok steams the vegetables instead of searing them, and the tomatoes collapse into soup.

30 minPeruvianVegetarianVegan
by KrazyBadal 0 views

Goes well with ají amarillo