aji pepper

Aji Amarillo Paste is widely used in Peruvian cooking. You can buy&nbsp;Aji Amarillo Paste commercially, but here is a recipe to make it at home with fresh&nbsp;Aji Amarillo chili peppers.

Aji Amarillo Paste – Recipe

aji amarillo peppers (chopped)

onion

garlic (chopped)

salt

olive oil

Add all of the ingredients to a food processor and process until nice a thick paste forms.

Adjust for salt and pepper and serve!

This pebre recipe is a South American condiment that is much like a salsa, made with tomato, chilies, onion, cilantro, garlic, oil and more. It is spicy and delicious!

Pebre Recipe

neutral oil oil

water (optional)

white wine vinegar

garlic (smashed)

tomato (chopped)

Peppers

chopped cilantro ((use 1 cup for more defined cilantro flavor))

chopped scallions (white part and 1 inch of the green)

Salt and pepper

Whisk

Whisk together the oil, water and vinegar with the garlic in a bowl until it thickens a bit.

Combine

Stir in the remaining ingredients until well combined.

Refrigerate

Refrigerate about 2 hours to allow flavors to mingle, or serve immediately.

I made this yesterday and it was delicious. I did a variation to use local, seasonal ingredients. (I'm in Alabama.) I used freshly picked strawberries in place of tomatoes along with a locally produced pecan oil and it was out of this world! Thank you!

This was most excellent, made it all the ways you suggested to try it out.  The Chancho en piedra style was used to finish off some grilled pork chops and to flavor my chicken soup, in my picadio con papas.. So many ways to use it, tomato or not, with lime and cumin, what a nice sauce/dip. Friends and family really loved it.
Thanks so much Mike

What’s with the  HIGHER  CASE you knob.

I lived in Chile for 5 years.  The Chileans love Pebre, It is served in most restaurants with fresh bread.  One thing... the do not like it to be very spicy, so they will use the Aji sparingly. They also often use lemon or lime juice in place of the vinegar.  I normally added a dash of "Salsa Inglesa" to my Pebre and my Chilean friends wanted to know what I did that made my Pebre taste so good... they could not believe that a "Gringo" could make Pebre so well.
- Note - "Salsa Inglesa" is Worcestershire sauce.

made this tonight, perfect freshness for the inferno that is California. I served it on top of grilled chicken breasts (marinated in lime, avocado oil, chipotle powder, salt, pepper, cilantro). Used a couple serranos and jalapenos from the garden - next time I will use a habanero as well, the heat was perfect for the kids, but too mild for me (and Mike). Family loved it. Thanks, as always Mike!

https://www.youtube.com/watch?v=WOpgM5jH_Cs

A recipe for Pebre sauce, a northern Chilean salsa similar to pico de gallo. As with any sort of regional sauce, there are variations from place to place, depending on who makes it. This is more of an easy northern Chile version, made with tomatoes and a food processor, great for topping potatoes or grilled meat. It is very light and fresh, and can be used in many different ways, such as a sauce, dipper, spread, and more!

CHAPTERS:
0:00 Northern Chilean Pebre Sauce
0:17 Aji Chili Peppers
0:43 Other Ingredients
1:13 Processing
1:53 Finishing Touches
2:26 Taste Test

THINGS YOU’LL NEED:
5 Aji Chili Peppers, chopped (we used Aji Amarillos)
1/2 small onion chopped
4 cloves garlic lightly pan roasted
1/4 cup chopped cilantro
2 tablespoons white wine vinegar
1/2 cup olive oil
Salt and pepper to taste

GET THE FULL RECIPE: https://www.chilipeppermadness.com/recipes/pebre/

YOU MAY ALSO LIKE: https://www.youtube.com/watch?v=cQZmpp9sT2I

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I had so much fun making this! What other videos would you like to see?
-Mike

#recipevideo #sauce #chile #recipe #peppers

Chilean Pebre - Chili Pepper Madness

Indulge in this juicy and flavorful Peruvian chicken recipe, Pollo a la Brasa. The chicken is marinated then roasted until tender and golden, paired with zesty, creamy Aji Verde green sauce.

Peruvian Chicken Recipe (Pollo a la Brasa)

chicken

garlic (minced)

soy sauce

aji amarillo paste

honey

aji panca paste

paprika

oregano

coriander

cumin

lime

Olive oil

mayonnaise

huacatay paste

shallot (minced)

garlic

vinegar

lemon juice (or lime juice)

feta cheese

cilantro (1 small bunch)

Chicken

Pat the chicken dry with a paper towel and set it into a large bowl.

Marinade

Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.

Marinating

Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.

Heat Oven

Dry Chicken

Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.

Bake

Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.

Rest

Remove, tent with aluminum foil, and rest for 10 minutes before serving.

FOR THE PERUVIAN CHICKEN

Blend

Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.

Feta

Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.

Serve

FOR THE AJI VERDE SAUCE

I could only find a 6lb bird so I adjusted accordingly. I let it marinate 16 hrs and the main benefit was an extremely moist final product. Unfortunately I do not think it was probably worth all the effort of making the marinade. I also added two large jalapenos for some extra heat. Leaving that aside the star was the green sauce! OMG someone needs to bottle that. I usually use chili crisp and chili garlic as my condiment and while I put them on the table they were not touched after I tasted the green sauce. I also added a large jalapeño to the sauce. I’m giving it a 5 mainly for the sauce and a 4 for the dish. P.S. I did purchase all 3 sauces from Amazon.

I made this as per the recipe (difficult for me to do).  It was AMAZING! I was only able to marinate the chicken for a few hours versus overnight.  But I look forward to making it again soon.  I thought it would be too hot for us based on tasting the marinade and AJI VERDE SAUCE!  It wasn't after it cooked.  I made double the sauce and marinade (a habit of mine in case there's not enough or I especially like it).  You know, to sop up with bread, potato or rice.  I'm so glad I did!  The first night after cooking the original recipe I was in my fridge at 10:30 at night, looking for left over chicken!
Then, since I had extra AJI VERDE SAUCE left over, I used it to marinate some chicken thighs a few days later for a few hours.  Then I baked it with some oven roasted potatoes and corn on the cob with butter, mayonnaise, Cholula (hot sauce) and lime juice.  Too bad I was out of cilantro!  OH MY GOD!  I actually think marinating the chicken in the Aji Verde Sauce may have been just as good if not better than the original recipe.  You have made a lifetime fan of me!  Thank you so much.

I made this earlier tonight with a half of a chicken and I doubled the sauce because I figured I could freeze what I didn't use and use it at a later date.  I bought the Aji panca paste, Aji amarillo paste and Huacatay paste to make the Aji Verde Sauce off Amazon.  They were pretty reasonable.  I tasted the panca and amarillo for spicy before adding it and whoo!  I didn't think we would be able to eat this.  But I was determined to make the recipe as it's written before making any changes.  Oh my God!  This was not spicy after it cooked but it WAS fabulous!!!!  Seriously, this was the best chicken dish!  And, it was super simple and quick to assemble.  I was able to let it sit in the marinade for a couple of hours.  It was so good, I'm making the other half of the chicken the same way in a couple of days!  You have got to try this.

Great recipe, and a great way to use the Peruvian paste trio I bought for anticuchos! My husband has already requested this again! Thanks so much!

What an awesome recipe!  Made this several times now to much applause.  My wife loves saucy chicken dishes, so I double the marinade and cook the chicken in about two thirds of it. Then marinate new red potatoes, onions, and chopped bell peppers in the rest and roast that up for the side.  After that, it’s all about the self control not to eat every last bit!

Mike. The Aji Verde sauce was off the scale!! Upped the heat with four jalapenos. 100% approval from the chili-aficionados in the house. Definitely a keeper!!

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Top 3 aji pepper recipes from across the web

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Top Tags

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