Flavor is the name of the game, and all of us, around the world, tend to cook with the limited range of the things that we’ve grown up with, or we’ve been taught. Aji Amarillo peppers give Peruvian dishes color and flavor. In Peru, there are few more sought-after flavors than the aji amarillo. The fresh is the best, and we can use the dried in some dishes, but this paste (pasta) preserves the fresh well enough to give it enough similarity to the fresh that I prefer it for most recipes.
I use the pepper in a variety of dishes from spreads to pastas that need pop. We get a nice supply of the dried peppers, but to capture the color of the fresh, we don’t have a ton of suppliers in the US. Peru Chef’s Aji Amarillo Paste is a great alternative to fresh, because it captures the essence of the pepper better than the dried.
If your local market doesn’t have it, possible if there isn’t a large Peruvian population in your area, Amigo Foods carries it at great price.
There are several companies that make a quality aji amarillo paste, but this is one of the better ones. The ingredients are simple, and not full of bad additives as well. We award Peru Chef’s Aji Amarillo Paste a Choicestuff Three Diamond medallion.