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Huancaína Sauce
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. Ingredients 4 tbsp. of Aji Amarillo fresh, or paste 1/2 cup red onion 1/2 cup of nut cheese like Kite Hill, traditional is Queso Fresco 4 saltines 4 cloves of garlic chopped into larger…
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Aji Cito Pepper
Holy wow. The smaller, spicier, and more pungent version of the Aji Amarillo. It’s like being punched in the face, but you like it more than usual! Strong, floral and clean baccatum taste and apparently the hottest in the entire species. Smaller pods, around 2-3 inches. Much tastier when cooked, the fruit flavor really shines like…
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Aji Pineapple Pepper
SHU: 30,000 Really strange, pungent capsicum baccatum pepper. A fairly well known underground cultivar. Can taste almost soapy at times like cilantro, in an interesting floral way. Very strong burst of citrusy baccatum flavor on first bite, similar to the Aji Cito and even the Lemon Drop. And it’s no slouch in the department of…
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CGN 21500 Pepper
SHU: 100,000 estimated Type: Capsicum Chinese Originated in Brazil. Fruity and extremely juicy. This pepper tastes very tropical, like a Habanero that was beat up by a can of Crystal Pepsi. An interesting and sexy spin on the chinense flavor–strong and clean. In terms of heat, not as hot as the Habanero or more closely…
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Aji Amarillo Pepper
SHU: 50,000Type: Capsicum BaccutumOrigin: Peru What does an Aji Amarillo taste like? Ted Danson would simply call it, “Heaven.” It has a fruity flavor that is complex and well rounded especially when cooked–almost like a spicy mango, apricot or carrot. People have compared it to tasting like sunshine!1 Amarillo means yellow in Spanish, however, this…