Fish Bone Chips (Aji no Hone Senbei)

Leftover bones from filleting small fish

Salt enough fish

Parmesan cheese enough

Preheat oven to 200°C/400°F. Pat the fish bones dry with a paper towel.

Line an oven pan with parchment paper. Spread out bones on the pan and sprinkle with salt and cheese. Bake for 15 minutes or until crispy and browned.

The chips are best eaten fresh out of the oven, but you can keep them in a tupperware container and re-crisp in a toaster oven.

La receta de las papas a la huancaína, o como se prepara como en Perú, es una delicia que no hay que dejar de probar. Las papas a la huancaína se hacen con ingredientes fáciles de conseguir: papa y huevo. Pero tiene sus secretos de aromas, especies y sabores que la hacen un manjar.  Leé a continuación los ingredientes y el paso a paso para que te salgan riquísimas.

Papas como en Perú “a la huancaína”

papas medianas, hervidas y frías

tarro de leche evaporada

galletas tipo agua

Aceite, cantidad necesaria

g de queso de cabra

ají en escabeche

Sal, a gusto

Hojas de lechuga para decorar

Huevo duro

Aceitunas negras

Pelar el ají, quitarle el centro y sus nervaduras, cortarlo en trozos.

Ponerlo en la licuadora con la leche evaporada, las galletas, el queso de cabra y sal.

Verter aceite en cantidad suficiente y en forma de hilo como para obtener una salsa densa y amarilla.

Pasar la salsa por tamiz, distribuir en los platos las papas cortadas en ruedas, cubrirlas con la salsa fría y decorar con medios huevos duros, hojas de lechuga y aceitunas negras.

Preparación de la receta

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Ají Amarillo Sauce Recipe

ají amarillo ((50 g))

tbsp oil

eggs

water

salt

tsp mustard

white vinegar

sour cream

bay leaf

garlic

Salt and pepper

In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.

For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.

Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.

In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.

This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

Queens, NY is basically the melting pot food capital in the US. People from all over the world live here and that makes for rich and varied cuisine that puts a trip to Epcot to shame. I first discovered aji, a green, cilantro and mayo-based Peruvian sauce commonly served with rotisserie chicken, at a place across from my apartment. I became so hooked on this Peruvian Green Goddess-style sauce that I researched how to make a simple variation of it and then decided to make it a complete chicken and rice dish. To make things even easier and more economical, we&#x27;re using pre-made rotisserie chicken with some simple rice. Peruvian Chicken &amp; Rice will have you making it again and again.

Instant Pot Peruvian Chicken & Rice (Aji)

mayonnaise (or sour cream

cilantro,

(1 tablespoon) crushed garlic

lime

grated Cotija or Parmesan cheese

jalapeño peppers (seeds and ribs removed), diced (optional)

extra virgin olive oil (optional)

white vinegar (optional)

Jasmine, long-grain white rice,

chicken or garlic broth

Whole rotisserie chicken, meat broth

Add the rinsed rice to the Instant Pot...

Add the rinsed rice to the Instant Pot along with the broth or water. Smooth it out so all the rice is submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 3 minutes for any white rice and 15 or 25 minutes for brown rice (15 for more al dente and 25 for softer). When done, allow a 10-minute natural release for the white rice and a 10- or 5-minute natural release for brown (respective to the 15 or 25 minute cook times).

While the rice is cooking, add all the...

While the rice is cooking, add all the aji ingredients to a food processor or blender. Blend until puréed. (NOTE: You can taste it after puréing and then decide if you wish to add the optional ingredients before blending again).

When the rice is done, add the aji...

When the rice is done, add the aji and rotisserie chicken meat and toss until fully combined. Serve.

https://www.youtube.com/watch?v=JR5lDsh1g80

Recipe: https://pressureluckcooking.com/instant-pot-peruvian-chicken-rice/

Queens, NY is basically the melting pot food capital in the US. People from all over the world live here and that makes for rich and varied cuisine that puts a trip to Epcot to shame. I first discovered aji, a green, cilantro and mayo-based Peruvian sauce commonly served with rotisserie chicken, at a place across from my apartment. I became so hooked on this Peruvian Green Goddess-style sauce that I researched how to make a simple variation of it and then decided to make it a complete chicken and rice dish. To make things even easier and more economical, we're using pre-made rotisserie chicken with some simple rice. Peruvian Chicken & Rice will have you making it again and again.

#aji #peruvianchicken #instantpot 

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Spicy Colombian aji is the hot sauce of my dreams: vinegary, acidic, spicy in just the right amount, vegetable-forward and endlessly customizable. And of course, its beautiful green colour doesn't hurt, either! Discover the best hot sauce you didn't know you were missing.

Spicy Colombian aji

hot pepper

sugar

lime juice

vegetable oil

cilantro (finely minced)

scallions (finely minced)

(optional,

Combine all finely minced ingredients in a jar, and ensure you have enough liquid to cover (if your liquid isn't enough, add a 1:2:4 ratio of oil-water-vinegar). Let sit in dark, cool area for at least 24 hours, and then refrigerate.

Tried this Colombian ají and it reminds me of what my grandma used to make. The acidity of the vinegar paired perfectly with the heat from the peppers and it was so unique and delicious. It's a great way to use up any extra peppers I have on hand.

Just made a batch of this Aji picante and I'm obsessed . The red peppers give it a spicy kick and the vinegar and lime add a beautiful tangy flavor. My Tostones will never be the same again!

You're right! I didn't know what I was missing.  I used green banana peppers because I can't handle too much heat, and they were perfect! I currently want to put this on everything. Thanks for introducing this hot sauce to me! Sooo good.

Top 5 aji recipes from across the web

The most viewed aji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fish Bone Chips (Aji no Hone Senbei...

Papas como en Perú “a la huancaína”

Ají Amarillo Sauce Recipe

Instant Pot Peruvian Chicken & Rice...

Spicy Colombian aji

Top 5 aji recipes from across the web

The most viewed aji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Bone Chips (Aji no Hone Senbei...

Papas como en Perú “a la huancaína”

Ají Amarillo Sauce Recipe

Instant Pot Peruvian Chicken & Rice...

Spicy Colombian aji

The most viewed aji recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine