4 replies to this topic

[Fugu]

During one of my grocery walks I found aji panca, one of the main ingredients of anitcucho marinade, but there was no aji amarillo. Could anyone tell me a reasonable substitute for this pepper's specific flavour profile, with little change to the taste of authentic anticucho? I also found some rocoto paste, would this do?

Thanks

[djyee100]

There's really no substitute for the aji amarillo that I know of. The aji rocoto is a notch or two hotter than the aji amarillo, with a different flavor, so it is not a good substitute.

Various online purveyors sell the dried chiles. I've done business with Gourmetsleuth for cooking utensils, not chiles, & they were fine. http://www.gourmetsl...ndex=A&tid=2417

[Adam Balic]

I've got some growing and while it isn't a perfect substitute, you could try habanero. Both are quite fruity, although the habanero has more apricot/fruit and the Aji is more grassy.

[Fugu]

If I am unable to source out the aji amarillo locally, I'll just wing it. I'll try habanero first or perhaps a mixture of other sweet pepper. I'll try removing the seeds and membranes and soaking the habanero in milk to lower the heat a little.

[Alex Botero-Lowry]

Growing up, my dad always used the Hungarian wax peppers as a suitable, if not perfect, substitute. Having subsequently had the chance to try the real thing, i think the substitute is reasonable. It has the similar grassy flavor and the heat levels are fairly close.