Ají Mirasol (Mirasol red pepper/chili)
2008 February 13
The Mirasol red pepper/chili is the yellow pepper/chili sun-dried. It’s very used in the peruvian kitchen.
It’s better if you use gloves to open and clean the Mirasols. Wash it under water, rubbing one against other, to clean the inner side.
Mirasol in paste: Soak the Mirasol in water six hours, changing the water twice. Cut and clean. Boil two hours, changing twice the water (this is for remove the hot taste). Blend the mirasol with the necessary vegetable oil to get a paste.
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Tags Technorati: Recipes, Peru, Peruvian Recipes, Peruvian Ingredients, Aji, Pepper, Chili, Mirasol, Mirasol Pepper.
Tags Blogalaxia: Recipes, Peru, Peruvian Recipes, Peruvian Ingredients, Aji, Pepper, Chili, Mirasol, Mirasol Pepper.
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Hi!
I recently went on a trip and stayed in a local house in San Sebastian in Cusco. During dinnertime we would walk around the neighborhood and I smelled something very good, I assumed its some sort of a spice, not too hot but just spicy like almost indian or middle eastern smell (sorry, it is really new to me and thats the only way I could describe it). Later on my host took me to a local restaurant near the Plaza de Armas, and she ordered fried pork and it tasted as if this nice smelling thing was the marinade. Could it be the aji mirasol or the aji panca? please help. I think I also tasted it when I tried fried trout somewhere near Sacsayhuaman. I want to buy this spice, thats why.
Karla,
Mmm… I’m not sure. But you can find the fried pork recipe (it’s called “chicharron”) here.
Greetings!
karla,
I used some aji panca today and its probably the only thing I can think of that would be close to middle east fragrance.
p.s you sure you didnt eat cuy
yummy!!!!