I struggle finding ingredients, but I’ll persevere and come up with something eventually 
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There’s a bunch of Peruvian foods here. That’s where I get Aji Panca and a few other items.
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Thank you for the link, Bogman. I am in Cuenca Ecuador and working my way down to Peru in a week or two. Your link gives me ideas on what to look for in stores for preparing meals at my AirBNB. I like to eat out most of the time but cooking at “home” is good sometimes, too.
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Some Peruvian canned tuna recipes.
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Thanks for the recipes!
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Gift Link from NYT
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I loved that article! We went to Lima last August and had amazing meals at La Mer and Astrid & Gaston. Among many others.
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It goes to show how, by embracing the cuisines of many immigrants, combined with local, traditional cuisine, a country can add innumerable possibilities and expand creativity.
Some of my favorite experiences in Peru were hanging out in the kitchens, learning how the ladies were making meals or condiments, while the guys were watching or discussing football (soccer) or chatting about politics.
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I tried cooking Aji Amarillo and it diminishes the wonderful grapefruit-like flavor component. I just halve them, remove septum and seeds, and puree them with some oil. That’s also what I was shown by a Peruvian lady when I was there. The aji paste keeps a long time, frozen in jars.
I still have various freeze dried products from the bumper crop of Aji Amarillo from years ago (posted elsewhere). I just got seeds in from Australia, for Aji Madre Vieja, a Guatemalan Aji which, though smaller, is said to have that same grapefruity flavor. I’m hoping it doesn’t go pollen-sterile at very warm temperatures, like Aji Amarillo.
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