The Limo chili/pepper can be yellow, green, red or purple; it is used in the preparation of the cebiche or tiradito. If you touch it, you’ll feel it smooth and soft, even small; but don’t trust: the limo is very spicy. That’s why the cebiche has only a little of this pepper.

In“Comentarios Reales de los Incas” (Royal Comments of the Incas, more or less), Garcilaso de la Vega, the first mestizo writer of colonial Andean South America, wrote about this kind of peppers, commenting about how all incas ate it with their food. The peruvian chilis/peppers are important not only for their spicy, but their taste too.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Peruvian Ingredients, Aji, Limo, Aji Limo, Limo Chili, Limo Pepper.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Peruvian Ingredients, Aji, Limo, Aji Limo, Limo Chili, Limo Pepper.