Aji, or chile peppers, are native to Peru, and the country boasts many distinct indigenous varieties that are used as a base for most of Peruvian traditional cooking. The aji paste is made from fresh aji, pureed and pasteurized.
Aji amarillo is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature.
Suggested uses: Chili pastes are often used as a base combined with sauteéd onions, garlic and herbs. They can be used for many sauces to flavor chicken, meat, fish, pasta, and rices
Aji amarillo is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature.
Suggested uses: Chili pastes are often used as a base combined with sauteéd onions, garlic and herbs. They can be used for many sauces to flavor chicken, meat, fish, pasta, and rices
Aji Amarillo Chile Rellenos
This delicious recipe was developed by our friend, Sandra Gray at Food for Thought.
Makes about five.
Sauce:
1 tablespoon extra virgin olive oil
½ yellow onion, diced
3 garlic cloves, coarsely chopped
½ teaspoon Mexican oregano
1 can diced tomatoes with juice (15 oz)
1 teaspoon sugar
1 teaspoon sea salt
Chile Relleno:
1 package Zócalo Gourmet Aji Amarillo Chiles, softened in very hot water for 30 minutes
4 ounces queso fresco (or jack or chevre), cut into ½” cubes
2 tablespoons Zócalo Gourmet Sweet Potato Flour or all purpose flour
1 egg, white and yolk divided
2 cups vegetable oil for frying
2 tablespoons salted pepitas for garnish (optional)
1. Saute the onions and the garlic in the olive oil over medium heat until wilted and slightly browned.
2. Add tomato with juice, oregano, sea salt and sugar.
3. Using a stick blender (or transfer to a blender or food processor) process until smooth.
4. Cook over medium heat while preparing the chiles. Adjust seasoning as desired.
5. Carefully cut a slit through each chile lengthwise, keeping the stem end intact.
6. Using a teaspoon, gently scrape out the seeds and the veins of the chile. (Keep hands away from face and eyes after handling chiles)
7. Gently stuff cheese into each chile. Do not overstuff.
8. Pinch the chiles closed and secure them with toothpicks.
9. Roll each chile in the Sweet Potato Flour.
10. In a medium sized bowl, beat the egg white until it holds a peak.
11. Fold the egg yolk and 1 Tbls. of the Sweet Potato Flour left from step 9
12. Heat the oil in a large deep skillet over medium heat.
13. Dip the chiles in the egg batter and fry until golden brown on each side, turning once.
14. Spoon sauce on serving dish and arrange rellenos on top. Spoon additional sauce over and garnish with pepitas, if using. Serve hot.
This delicious recipe was developed by our friend, Sandra Gray at Food for Thought.
Makes about five.
Sauce:
1 tablespoon extra virgin olive oil
½ yellow onion, diced
3 garlic cloves, coarsely chopped
½ teaspoon Mexican oregano
1 can diced tomatoes with juice (15 oz)
1 teaspoon sugar
1 teaspoon sea salt
Chile Relleno:
1 package Zócalo Gourmet Aji Amarillo Chiles, softened in very hot water for 30 minutes
4 ounces queso fresco (or jack or chevre), cut into ½” cubes
2 tablespoons Zócalo Gourmet Sweet Potato Flour or all purpose flour
1 egg, white and yolk divided
2 cups vegetable oil for frying
2 tablespoons salted pepitas for garnish (optional)
1. Saute the onions and the garlic in the olive oil over medium heat until wilted and slightly browned.
2. Add tomato with juice, oregano, sea salt and sugar.
3. Using a stick blender (or transfer to a blender or food processor) process until smooth.
4. Cook over medium heat while preparing the chiles. Adjust seasoning as desired.
5. Carefully cut a slit through each chile lengthwise, keeping the stem end intact.
6. Using a teaspoon, gently scrape out the seeds and the veins of the chile. (Keep hands away from face and eyes after handling chiles)
7. Gently stuff cheese into each chile. Do not overstuff.
8. Pinch the chiles closed and secure them with toothpicks.
9. Roll each chile in the Sweet Potato Flour.
10. In a medium sized bowl, beat the egg white until it holds a peak.
11. Fold the egg yolk and 1 Tbls. of the Sweet Potato Flour left from step 9
12. Heat the oil in a large deep skillet over medium heat.
13. Dip the chiles in the egg batter and fry until golden brown on each side, turning once.
14. Spoon sauce on serving dish and arrange rellenos on top. Spoon additional sauce over and garnish with pepitas, if using. Serve hot.
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Zócalo Gourmet supports small scale producers of all natural cultural foods in Latin America. We import traditional products of the highest quality direct from the producers to you.
From the north of Mexico to the tip of Chile, we seek products from local farmers and producers who are contributing to the viability and health of their communities.
From the north of Mexico to the tip of Chile, we seek products from local farmers and producers who are contributing to the viability and health of their communities.
Rooted Foods are authentic, native foods that are created by small, community-based producers. They represent a community, a region, and a way of life. By purchashing Rooted Foods we are directly strengthening the social, environmental, and econimic fiber of the community from where the product came. And this encourages healthier, more stable and self-sufficient local economies worldwide.
We are all learning the importance of buying local - supporting our local farmers and small businesses contributes to a stable and self-sufficient local economy. But not everything we need or want can be produced locally. For these items we turn to Rooted Foods – foods that are “local” somewhere else.
Our main objective is transparency - to give you, the eater, the information you need to make informed purchasing decisions. And we strive for open communication between consumer and producer.
We are all learning the importance of buying local - supporting our local farmers and small businesses contributes to a stable and self-sufficient local economy. But not everything we need or want can be produced locally. For these items we turn to Rooted Foods – foods that are “local” somewhere else.
Our main objective is transparency - to give you, the eater, the information you need to make informed purchasing decisions. And we strive for open communication between consumer and producer.