Cooking Tips and Questions - What to do with ...
05-26-2007, 03:03 PM
Recently, I was at a local Mexican grocery store and the owner gave me some sauces because they are changing it from a store to a restaurant. The sauces are Peruvian, I believe, and they are made by a company called Dona Isabel.
One is a yellow hot pepper paste (pasta de aji amarillo), and the other is panca pepper paste (panca especial, molido).
I'm not sure what to do with either of these, but I'm willing to experiment. Does anybody have any ideas or suggestions?
05-29-2007, 11:51 PM
You could maybe use them as a rub or marinade for either chicken or pork. If they are super spicy, maybe mix them with lemon or lime juice first.
I googled them and found this recipe for the yellow hot pepper paste: Aji Amarillo Avocado Tostada (http://gourmetfood.about.com/od/appetizersandsoups1/r/avocadotostada.htm). It looks like the calories might be okay if you cut back on the olive oil, reduced the amount of avocado, and didn't bother frying the tortilla. Try googling both of them; I found some other recipes, but they are all in spanish (you could try Google's translation).
Maybe go back to the grocer and ask him for suggestions? That's probably what I would do.
05-29-2007, 11:59 PM
Pasta de aji amarillo and panca especial, molido are both used in a sauce I love made with lime and orange juice, onions and served over tofu, rice and vegetables (corn, zucchini, carrots and onion are my favorite).
I also use them to make a lentil stew.
The sauces are really are good to marinate tofu in with garlic and lemon or lime juice too (I do it for 24 hours!).
Have fun experimenting!
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