Description

The Aji Mirasol is the dried version of the Aji Amarillo. Mirasol means ‘facing the sun’ in Spanish, possibly because the pepper grows towards the sun or because of its orange/yellow colour. The Aji Amarillo is a South American pepper, which is especially popular in Peru and Bolivia. In Peruvian cuisine, the Aji Amarillo is part of the ‘holy trinity’ together with red onion and garlic. The Aji Mirasol is medium hot and is especially known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper delicious in cheviche, salsa verde or sauces.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

Aji Mirasol / Dried Aji Amarillo

From  5,25

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

In the summer season (May-November) the Aji Amarillo peppers are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Spain & Morocco by our own growers.

The Aji Amarillo chillies are dried in a special ventilated / drying room at our location in ‘s-Gravenzande. We do this when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

The Aji Mirasol is the dried version of the Aji Amarillo. Mirasol means ‘facing the sun’ in Spanish, possibly because the pepper grows towards the sun or because of its orange/yellow colour. The Aji Amarillo is a South American pepper, which is especially popular in Peru and Bolivia. In Peruvian cuisine, the Aji Amarillo is part of the ‘holy trinity’ together with red onion and garlic. The Aji Mirasol is medium hot and is especially known for its delicious fruity aromas, reminiscent of a peach. This makes the pepper delicious in cheviche, salsa verde or sauces. Preparation – Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer. – Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.

To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.

The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

In the summer season (May-November) the Aji Amarillo peppers are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Spain & Morocco by our own growers.

The Aji Amarillo chillies are dried in a special ventilated / drying room at our location in ‘s-Gravenzande. We do this when we have enough of the chillies in stock. It is therefore possible that this product is not available for a longer period of time.

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