The paste is mixed with other ingredients, including mayo, crema, tomato paste and more to make a simple table or dipping sauce. Check out my Aji Amarillo Sauce Recipe here. If you're a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great, but if you're able to get your hands on fresh Aji Amarillo peppers, they're so worth it.Īji Amarillo Paste is one of the most popular ways to cook with them, particularly for making Aji Amarillo Sauce. Learn more about Aji Amarillo Chili Peppers. Used by the Incas, it is still the most common and popular pepper in that country.
The Ají Amarillo is grown in all areas of Peru. Not bad! Learn more about the Scoville Scale here. That's about 6-10 times hotter than your average jalapeno pepper. The plants produced a huge harvest for me, so I've been cooking with Aji Amarillo peppers like crazy this summer and now into fall.Īji Amarillo peppers have a good level of heat - in the 30,000 - 50,000 Scoville Heat Units range. I grew Aji Amarillo peppers this year in my garden again and DANG were they productive. You can buy Aji Amarillo Paste commercially, but here is a recipe to make it at home with fresh Aji Amarillo chili peppers. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries - nothing should be too soft or soggy.Aji Amarillo Paste is widely used in Peruvian cooking. Also, you should only add the amount of sauce and fries to balance all the ingredients. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The beef strips should be of even thickness and not too long, that way they will cook uniformly. For example, I like using a New York strip and sometimes a top sirloin. Lomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them.
Chop the cilantro and cut the green onion into rings. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef. Preheat the oven and follow the instruction to bake the French fries, usually at 450☏ for 30 minutes or so.In addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce. Whenever I make this dish for a friend, I love their look of surprise when they see the French fries, to which I say “did you know potatoes are from Peru?” I’ve even used sliced apples instead of beef for a vegetarian version. And if you don’t eat beef - fear not - you can make Camarones Saltados, or shrimp stir-fry. I like to serve this dish with a side of steamed rice, but it’s also great with some Tacu Tacu or on top of a green salad. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar. The real key to this dish, however, is the seasoning - in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo.
Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries.
There are several restaurants in San Francisco that serve Lomo Saltado, but here’s all you need to know to make this Chinese-Peruvian beef stir-fry at home. Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine - it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.
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