3 Jars of Aji Amarillo Hot Yellow Pepper Paste by Belmont (L-SC-16-3)

Aji Amarillo Pepper Sauce - Specialty from Peru

All Natural

Price: $15.95
Out Of Stock Email me when available
3 Jars of Aji Amarillo Hot Yellow Pepper Paste by Belmont
Out Of Stock Email me when available


  • Unique hot pepper grown in the Andes
  • High in vitamin C and antioxidants
  • Bold and spicy flavor
  • Size - 3 x 7.5 oz/220 g

Aji amarillo is one of the most common peppers in the Andean culture. If you've ever tried the spicy, flavorful dishes popular in Latin American nations like Peru, you've probably already tried the spicy aji amarillo pepper.

This bright and beautiful pepper (capsicum baccatum) is grown throughout Latin America and its color varies from bright yellow to dark orange. High in antioxidants and vitamin C, aji amarillo peppers are bold and spicy. You can add this aji amarillo paste to any recipe where you want a hit of extra hot flavor. Aji amarillo paste is fantastic in virtually any type of soup or stew and it's great in a marinade for your favorite grilled or roasted meat.

Papas a la Huancaina (Serves 6)

6 large potatoes (boiled)
12 medium lettuce leaves
3 tomatoes
Black olives

Huancaina Sauce

4 tablespoons vegetable oil
1/2 cup chopped onion
2 tablespoons ají amarillo paste
2 cloves garlic, mashed
2 cups queso fresco (shredded)
4 saltine crackers
3/4 cup evaporated milk
Salt and pepper to taste

Sauté onion with the garlic in the oil until onion is softened, about 3-5 minutes. Add ají amarillo, stir well and cook for another 5 minutes. Remove from heat and let cool.

Place this mixture in a food processor or blender. Add evaporated milk and blend.
Add cheese and crackers and blend until smooth. Add more milk or crackers to obtain a fairly thick sauce. Season with salt and pepper to taste.

Arrange lettuce leaves, tomato, potatoes and olives on a plate. Pour the huancaina sauce over the potatoes. Serve and enjoy.

Lomo Saltado (Serves 4)

1/2 pounds potatoes, cut french fry style (you may use frozen french fries)
2 tablespoons vegetable oil
2 cloves garlic, mashed
1/2 teaspoon ground cumin
1 pound beef tenderloin, cut in thin strips
2 red onions, thinly sliced
1 tablespoon of ají amarillo paste
3 tablespoons soy sauce
2 tablespoons vinegar
2 red peppers, sliced into thin strips
2 plum tomatoes, sliced into thin strips
Salt and pepper to taste
Parsley leaves to garnish

Heat vegetable oil in a skillet and sauté mashed garlic with the onions and cook until the onions change color. Add beef and cook in high heat, stirring constantly until brown. Add salt, pepper, cumin, ají amarillo paste and mix all well. Cover.

While the beef and onions are cooking, fry the potatoes until golden brown or heat the frozen fries according to the instructions on the package
Uncover the skillet and add the vinegar, soy sauce, red peppers and tomatoes to the beef pan and cook 2 to 3 more minutes. Move from heat and uncover.

Add the french fries to the stir-fry. Mix all carefully. Serve on top of white rice. Garnish with parsley leaves.

Spicy Pork (Serves 4)

2 pounds boneless pork, cut in pieces
1 small onion, finely chopped
2 teaspoons vegetable oil
1/4 cup white vinegar
1 tablespoon ají amarillo paste
1 tablespoon ají panca paste
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup orange juice
Mote pelado
Parsley leaves

In a glass bowl, mix together the vinegar, ají pastes, garlic powder, cumin, salt and pepper. Mix well and pour into a bigger bowl. Add the pork, mix all well, cover and marinate it for at least an hour.

Heat oil in a large skillet and add chopped onions, stir and cook well until they are soft and transparent. Remove pork from the bag and reserve marinade aside. Cook pork until nicely browned on the outside. Add orange juice, the marinade and mix well. Reduce heat, cover and simmer for 30 minutes, or until the pork is tender.

Serve with a side of mote pelado and garnish with the parsley leaves on top.

Nutritional Information

Serving size 1 tablespoon (14g). Servings per container 16. Calories 5. Fat calories 0. Total Fat 0g (0%), Trans Fat 0g (0%), Cholesterol 0mg (0%), Sodium 280 mg (12%), Total Carbohydrate 1g (1%), Dietary Fiber 0g, Sugars 0g, Vitamin A 0%, Vitamin C 4%, Calcium 0%, Iron 2%. * Percent Daily Values are based on a 2,000 calorie diet.

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