Puree everything well in a food processor or a blender. Option: Add 1 green onion (or 2 tablespoons of onion). Note: You can control the spicy heat with the amount of jalapeno (or aji amarillo); use more for a spicier sauce and less for a milder sauce. Nutrition Facts: Calories 55, Fat 5g ( Saturated 0.9g, Trans 0 ), Cholesterol 3mg, Sodium AED 35.00. Aji rocoto paste / rocoto pepper - 445 gr - red hot pepper paste. Inca's food Peru. AED 60.00. Aji panca / Panca pepper paste - 445 gr - hot pepper paste. Inca's food Peru. AED 70.00. Aji amarillo paste / hot yellow pepper paste - 445g - bold and spicy, rich in antioxydant. Inca's food Peru. Conclusion. In conclusion, guajillo sauce is a flavorful and versatile ingredient that can be used in various dishes. If you’re unable to find guajillo sauce, there are several great substitutes that you can use, including ancho chili pepper sauce, chipotle sauce, arbol chili pepper sauce, and red enchilada sauce.
Aji Amarillo, on the other hand, is plumper, measuring 3-5 inches in length and 2 inches in width, with a thicker flesh, and a pointy tip. Both peppers have wrinkled skin with slightly raised vertical lines running from the stem to the tip. Another notable difference between Aji Mirasol and Aji Amarillo is their taste.
2 tbsp. Aji Amarillo Paste; 1/2 cup Mayonnaise; 3 tbsp. Lime Juice {about the juice of half a Lime} Salt, to taste; Directions: Whisk all ingredients in a medium sized bowl until well combined. Add Salt and/or more Aji Amarillo Paste, to taste, and serve immediately. Refrigerate any leftover sauce in an airtight container for up to 5 days.
Scoville Heat Units: 500 SHU. The Panca chili (or Ají Panca as it’s known in South America), is a deep red to burgundy pepper, measuring 3-5 inches. It is the second most common pepper in Peru, and is grown near the coast. Similar in shape to the Ají Amarillo.
It’s hard to overstate the importance of ají amarillo, also known as ají escabeche, in the Peruvian kitchen. Gastón Acurio called it the most important ingredient in Peruvian cooking. Virgilio Martinez — a Michelin-star chef and a protégé and fellow countryman of Acurio — called ají amarillo “the DNA of Peruvian cuisine.”
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    • aji amarillo sauce substitute