As those of you who have followed my Trade List Thread already know, I had been fighting a long-running war since last year with aphids devastating my indoor pepper plant collection. 
The good news is, I finally won the war!
Even better, one of my plants (my Aji Amarillo) now has ripe pods - the first I have seen on any of my plants for well over a year!
Unfortunately, the aphids managed to kill-off nearly all of my full-sized pepper plants, so it looks like this variety may be the only podage I will be enjoying for a while (a couple months at least - long enough for my surviving babies/new starts to grow up!
)
So, I need to do something with these unusual South American peppers!
My problem is, I don't know what I can make with these guys?
I do know this is suppose to be the most popular pepper in Peru.
I did some research, and even asked someone with family from Peru, and best I could gather, this variety is apparently mainly used there to make the Peruvian equivalent of some kind of pepper sauce/table dressing, that each family has their own secret recipe, many of which use mayo as a main ingredient (which I am allergic to) and/or strange spices (huacatay??
) that grow natively in South America?
I don't want anything that complicated - I'm just looking for a salsa or other recipe for Aji Amarillos that does not involve either mayo, or airfare to Peru to get all the necessary ingredients!
I should also probably point-out that my cooking expertise does not go much beyond pre-heating the oven to 350F, while poking holes in the plastic covering with a fork.
Thanks all!
The good news is, I finally won the war!
Even better, one of my plants (my Aji Amarillo) now has ripe pods - the first I have seen on any of my plants for well over a year!
Unfortunately, the aphids managed to kill-off nearly all of my full-sized pepper plants, so it looks like this variety may be the only podage I will be enjoying for a while (a couple months at least - long enough for my surviving babies/new starts to grow up!
)So, I need to do something with these unusual South American peppers!
My problem is, I don't know what I can make with these guys?
I do know this is suppose to be the most popular pepper in Peru.
I did some research, and even asked someone with family from Peru, and best I could gather, this variety is apparently mainly used there to make the Peruvian equivalent of some kind of pepper sauce/table dressing, that each family has their own secret recipe, many of which use mayo as a main ingredient (which I am allergic to) and/or strange spices (huacatay??
) that grow natively in South America?I don't want anything that complicated - I'm just looking for a salsa or other recipe for Aji Amarillos that does not involve either mayo, or airfare to Peru to get all the necessary ingredients!
I should also probably point-out that my cooking expertise does not go much beyond pre-heating the oven to 350F, while poking holes in the plastic covering with a fork.
Thanks all!
