Not exact matches
One popular way to serve ceviche in many Latin American countries is with thinly sliced jalapeño
peppers or aji
amarillo (
yellow chiles).
It's all bathed in the electric
yellow glow of a sauce made with Peru's most common chile
pepper, the aji
amarillo.
I didn't have any aji
amarillo so I made a paste out of mini
yellow and red bell
peppers and a fresh jalapeno (maybe that's why it was so mild, I don't know how an aji
amarillo tastes).
Put the ají
amarillo, queso fresco,
yellow onion, vegetable oil, water, salt, and
pepper into a blender and mix together until totally smooth.
It is one of the classic showcases for ají
amarillo, with the
yellow Peruvian chili
peppers lending both a fruity heat and a lovely
yellow hue to the preparation.
South American food expert Mary Dempsey has noted, «Ají is a banana
pepper - shaped
pepper called «ají
amarillo» when it is
yellow or orange and «ají colorado» when red — a distinction that is important only in the hue of the dish being prepared.