Food from the Incas 3 Peruvian Chile Sauces Aji Amarillo-Aji Panca-Salsa Huacatay (Black Mint), Maiz Cancha Chulpe, Doña Isabel Aji Amarillo

Description

Aji Amarillo, great for sauces and to kick up any meal with a great flavor and medium heat. Ají Amarillo, or yellow pepper, is probably the most common variety of pepper, used to flavor many different dishes, including lomo saltado and causa. Product of Peru Aji Panca , this paste is made from one of the most common chile peppers in Peru. This chile is mild in heat intensity and provides a fruity, berry-like flavor that goes well in stews, sauces and fish dishes. Ají Panca is typically sun-dried and ground before using. It's tasteful yet not very spicy, and thus used across a wide variety of dishes. Served as a condiment, it is also known as Ají Especial. It has a wonderful sun dried flavor. Huacatay The secret ingredient that that special green sauce is the Andean herb known as Huacatay ("wah-ka-tay"), or Peruvian black mint. Huacatay is actually from the same genus (Tagetes) as marigolds