Peruvian food- many dishes have aji (peppers) which range from mild (aji amarillo) to hot (aji limon) to super hot (rocoto).
Aji amarillo is used to flavor many dishes and sauces [lower, and with huacatay (mint) in light green].
Aji Limon is used in Ceviche (red bits in Leche de Tigre). We once used three aji limone in a shrimp ceviche for two and it took a bit to finish. Very hot.
Aji rocoto (red in small cups) is also extra hot and gives some dishes a kick.
Aji panca is a dried chili also available as paste in jars.
Available frozen and in jars, check them out if you like to cook with peppers.
4 Likes
