Instructions: Thaw the ají amarillo in a colander. Slice the ajís lengthwise and remove the seeds and veins using a spoon; discard the seeds. Bring a saucepan of water to a boil and blanch the ajís ...

All restaurants, and their menus, evolve over time, just as their chefs do. Any serious chef working today is constantly bombarded by information and inspiration — from traveling, from reading ...

I recently ate at a Peruvian steak restaurant and loved the big flavors and sweet/hot spices. So, I decided to recreate these flavors in a simple, homemade stir-fry. Aji Amarillo, a hot yellow pepper ...

Instructions: In blender, blend the Ají Amarillo Paste and agave with the Key lime juice; slowly add oil to emulsify while the blender is running. Season with salt to taste. If using, add scallions ...

Aji de gallina is a classic Peruvian comfort food that translates to chicken chili. The “gallina” or hen is poached, shredded off the bone, and then added to an aji amarillo sauce blended with ...

In a shaker, combine 2 oz. DH Krahn gin, 1 oz. mango purée, 1/4 oz. aji amarillo paste, and 1/2 oz. each huacatay paste, and lemongrass syrup (recipe follows). Shake with ice and pour into a rocks ...