Comments on: Ingredients 101 – Peruvian Chilies

By: The Monday Soup – SaltShaker

The Monday Soup – SaltShaker — Tue, 03 Mar 2020 12:42:16 +0000

[…] a couple of cloves of garlic. And, rehydrated two red ají pancas and 1 yellow aji mirasol, the dried chilies we’ve talked about many a time, pureed and added to the soup. Then it was just simmering away until the meat was […]

By: And What Did You Do This Week? – SaltShaker

And What Did You Do This Week? – SaltShaker — Sun, 20 Oct 2019 18:52:09 +0000

[…] it’s unlikely they found poblano chilies here, so probably made with something local like aji panka. Despite the common wisdom that mole is a chocolate based sauce, few of the many moles out there […]

By: The L Word – Squash & Lamb

The L Word – Squash & Lamb — Sun, 08 Oct 2017 12:40:07 +0000

[…] in front at the left… Small white potatoes, puree of rehydrated mirasol chilies, huacatay, garlic, onion, fresh homemade cheese (not by us, by someone out at the Liniers markets), […]

By: Peru Bites!

Peru Bites! — Sat, 07 Oct 2017 14:36:17 +0000

[…] – A classic dish of sauteed olluquos, a.k.a. papalisas – flavored with ají panka, garlic, and oregano, and here with strips of chicken. While not as good as the one Henry makes at […]

By: Chop Suey #9

Chop Suey #9 — Fri, 24 Mar 2017 11:27:25 +0000

[…] chopped mixture of octopus, prawn. The sauce is, ostensibly, a “panka miso”, though aji panka is a dark reddish brown chili, not a bright yellow one (as I discussed in the linked post), so I […]

By: dan

dan — Wed, 18 Jan 2017 12:42:50 +0000

In reply to Julie Riley. Oh, there are definitely more coming (and there are more already here, if you look in the column to the right, there's a whole page with different ingredient explorations).