Recipes
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Aji Amarillo Vinaigrette — The Salad Dressing You'll Put on Everything
Most salad dressings are fine. This one is the reason you make the salad. Aji amarillo has a natural affinity with olive oil and citrus — the combination creates a vinaigrette that's fruity and bright, with a warmth from the...
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Aji Amarillo Pan-Seared Salmon — 15 Minutes, One Pan
Weeknight dinner doesn't have to mean compromise. This is 15 minutes, one pan, and it tastes like you planned it in advance. Aji amarillo — Peru's signature yellow pepper sauce — has a natural affinity with salmon. The pepper's fruity...
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Aji Amarillo Tiradito — Peru's Answer to Sashimi
If ceviche is Peru's national dish, tiradito is its most elegant cousin. Same idea — raw fish, citrus, aji amarillo — but the execution is completely different. Where ceviche is cubed and marinated, tiradito is sliced thin and dressed at...
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Aji Amarillo Ceviche — The Authentic Peruvian Recipe Worth Mastering
Ceviche is Peru's national dish. Not in the way that France claims coq au vin or Italy claims pasta — but in the way that it shows up at every table, every occasion, every coastal city from Lima to Piura....
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Ají Amarillo Scrambled Eggs: The Peruvian Breakfast That Changes Your Morning
If you've never put a Peruvian pepper sauce on your morning eggs, today is the day. Ají amarillo scrambled eggs are the breakfast that Peruvians have been eating for generations — soft, buttery eggs folded with the bright, fruity heat...
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Aji Amarillo Grilled Chicken Thighs — Peru’s Favorite Flavor, Right in Your Backyard
The best Peruvian chicken starts before the grill ever heats up. These aji amarillo chicken thighs are built on a bold, deeply savory marinade and finished with a char that comes from patience — not rushing. Bone-in, skin-on thighs are...
