Nice! Looks like you got some pretty big Aji! The Peruvians use the dried Aji Amarillo, calling them “mirasol”. Mirasol is confusing, since there are a few peppers, in different countries, called that.
Gastón Acurio’s book “Peru the Cookbook” has a lot of recipes using fresh and/or dried Aji. Unfortunately, the English version does not list the Peruvian names for dishes, so it’s hard to find classic, iconic recipes; Aji Gallina is listed as “Chicken Chili”. So, I’m slowly making a separate index, so I can find recipes using their local names.
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