Cooking with Chiles by Clifford Wright

Author:Clifford Wright
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2022-08-15T00:00:00+00:00

Yellow Chile Sauce (Ají)

A bowl of ají appears on every table in Bolivia and Peru as a condiment to soups, stews, ceviches, and nearly everything else. It is made with fresh yellow chiles called ají amarillo fresco. In your supermarket, look for yellow chiles, banana chiles, Hungarian wax chiles, or yellow güero chiles. Look for yellow chiles about three inches long and one inch wide at the stem. You could also make this with red or green chiles. The red finger-type chiles are about four inches long and a half inch wide at the stem and the green chiles are your typical large jalapeño chiles. In this recipe, I’ve adapted the chiles used to create something akin to South American chiles. You can put this sauce on the table whenever you are having a Peruvian or Bolivian dinner.

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