Posted 23 February 2004 - 09:18 AM
Anyone know any traditional recipes/uses for this stuff? I looked up some recipes but only found one or 2 references for use in marinades. I assumed that because of its prominence and availability at a few stores, its got to be a staple or condiment, no?
Posted 30 April 2004 - 02:17 PM
Posted 30 April 2004 - 03:39 PM
One of the most common uses in a recipe for aji amarillo is in papas a al huancaina, which is a sauce served over boiled potatos.
Posted 01 May 2004 - 01:01 PM
Posted 01 May 2004 - 02:15 PM
Posted 06 May 2004 - 08:27 AM
Since my post I have made both panca and amarillo aioli with roasted quail.
Also, I sweat sliced onions, garlic and add some panca and tomato and use it as a base for grilled flank and fresh tortilla tacos. I've gone thru a couple of jars so far this way.
I see it now regularly in the latin grocery stores here in DC, more than 1 brand. Somebody's got to be cooking with it
Posted 20 November 2004 - 09:21 PM
Posted 27 December 2004 - 11:48 AM