Here is an updated Peruvian classic for Sean and Sam made dairy-free/vegan! The Aji Amarillos should be fresh or the paste salt free.
Continue reading Huancaína Sauce
- Aji Peruvian Peppers
- Coconut Oil
Wipe down a baking sheet with coconut oil, spray is easier. Place the yung ones on the pan, not touching. Cook for 1 hour at 175°F. Sprinkle some savory salt. Enjoy the # S P I C E W A V E 9 7.
Serve with a side of Bahamian Goats obviously, cooked the same way.
We have been looking for an excuse to make this dish with some interesting peppers. You are in for a treat. Serves 4. Or, 2 if you’re going to skip the ice cream later.
Continue reading Vegan Aji Arrabbiata
Holy smokes is it amazing, spicy and very #fruitcore. Serves 2.
- 3 tbsp onions or scallions
- 3 tbsp of Aji Amarillo or Aji Cito, seeds removed
- 1 tbsp of organic virgin coconut oil or grass fed butter
- 6 tbsp of Just Egg (or equivalent)
- 2 wraps or lavashes (local obv)
Preheat oven to 300° for wraps. Heat the oil/butter in a skillet on low-medium. Add the onions and chopped peppers and stir until they look real nice, 7-10 minutes. Add the Just Egg and mix those lil boys up. Heat the wraps for a 2-3 minutes in the oven.
Take the wraps out of the oven and then place the eggs on the wrap, ya dingus. You can also do it others ways too, I don’t care. オムレツ