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Comida South America!


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#521 ShowMeDaSauce

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Posted 07 May 2019 - 12:18 PM

Ok, i checked out the recipes. I can do that. Only drawback is i cant get fresh aji amarillo. I do have canned aji amarillo peppers. Inca's Food brand. I can get VERY good amarillo paste too. The last one i got was rather mild but i loved the flavor.

 

REALLY good paste but rather mild....Pretty much nothing but the peppers. Only has citric acid added.

https://www.amazon.c...8TXW4FPS77&th=1

 

Our market has the Belmont brand of pastes as well as Inca's Food. They have way less sodium than Inca's. Around 80mg vs over 250mg. I tried the Belmont panca paste and i thought it was very good. WAY cheaper than the Zocalo on Amazon too.

 

Just peppers, salt and citric acid.

https://www.amazon.c...e/dp/B004T9CJSY


Edited by ShowMeDaSauce, 07 May 2019 - 12:32 PM.


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#522 Tinnie

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Posted 08 May 2019 - 02:13 PM

SMDS, I usually use the paste as it is what I have on hand, but if you are looking for other options, you could make your own paste relatively easy if you can get your hands on some dried pods (Aji Mirasol). It could possibly be more cost effective too.

#523 ShowMeDaSauce

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Posted 08 May 2019 - 02:27 PM

I do see the mirasol peppers available occasionally. Im going to try the Belmont amarillo paste next time i go to the market. This year im only growing sugar rush peach for a baccatum....Bolsa de dulce too but its a Aji Joe hybrid.

 

I should have tons of aji pancas this year. Went from 1 plant to at least 5. I could plant 10 if i had the room. I guess i can check "little Mexico" soon. There is one market down there i didnt checkout that well last time. The other one didnt have any but it is much smaller too.



#524 Thegreenchilemonster

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Posted 08 May 2019 - 03:41 PM

Aji amarillo paste will work for aji de gallina. It's obviously not as good as quality home grown peppers, but I have had some good aji de gallina made with aji amarillo paste.

#525 bpiela

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Posted 08 May 2019 - 05:54 PM

Are you folks like chefs or something?  Everything here is like next level stuff.  Please keep posting your wonderful food.



#526 ShowMeDaSauce

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Posted 09 May 2019 - 11:43 AM

Im far from a chef but with tons of practice ive found some things i can make better than ive had any local restaurant. Peruvian food around here is insanely expensive to eat out. A lunch portion of aji de gallina is about $12-14. Dinner size is pushing $19. Plus only 2 places serve it. Neither place is close. Other than the peppers being harder to get thats a crazy price for a plate of "creamed chicken", potatoes and rice. Feijoada.....$16!!!!!

 

I can feed 3 or more at some of these prices using very high quality ingredients.

 

Threads like this make me look for uncommon cuisine. I just found this place. Its not too far and they have a lunch buffet. Reviews look good. All i can eat for $12....Oh yeah...that i must try.

https://www.yelp.com...lia-saint-louis

 

 


Edited by ShowMeDaSauce, 09 May 2019 - 11:47 AM.


#527 Thegreenchilemonster

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Posted 19 May 2019 - 08:58 PM

Leche de tigre two different ways.

Aji limo based leche de tigre with shrimp.

Aji charapita and aji limo based leche de pantera with conchas negras (blood clams).

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#528 Chorizo857_62J

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Posted 20 May 2019 - 04:37 PM

Very nicely done!



#529 Thegreenchilemonster

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Posted 20 May 2019 - 08:21 PM

Very nicely done!

Thanks! Talk about delicious😀




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