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Inca's Food Yellow Hot Pepper Paste (L-SP-04)

Aji Amarillo Pepper Paste - Specialty from Peru

Price: $4.20
Out Of Stock Email me when available
Inca's Food Yellow Hot Pepper Paste
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 - 7.5 oz.

If you have ever enjoyed the flavorful and spicy dishes characteristic of the Andean cultures, then you have probably already tried "ají amarillo". This bright and beautiful pepper (capsicum baccatum) is grown throughout Latin America and their color varies from bright yellow to dark orange. As with any other pepper, the antioxidant power and high amount of vitamin C makes it a great choice for healthy nutrition. It has a bold and spicy flavor and you can add it to any dish where you want that "extra" hot flavor. Great for any kind of stews and also for a marinade for your favorite 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 aji 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.


Yellow hot pepper, salt, citric acid and sodium benzoate as preservative.

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