Aji amarillo is one of the most common peppers in the Andean culture. If you've ever tried the spicy, flavorful dishes popular in Latin American nations like Peru, you've probably already tried the spicy aji amarillo pepper. This bright and beautiful pepper (capsicum baccatum) is grown throughout Latin America and its color varies from bright yellow to dark orange. High in antioxidants and vitamin C, aji amarillo peppers are bold and spicy. You can add this aji amarillo paste to any recipe where you want a hit of extra hot flavor. Aji amarillo paste is fantastic in virtually any type of soup or stew and it's great in a marinade for your favorite grilled or roasted meat. Papas a la Huancaina (Serves 6) 6 large potatoes (boiled) 12 medium lettuce leaves 3 tomatoes Black olives Huancaina Sauce 4 tablespoons vegetable oil 1/2 cup chopped onion 2 tablespoons ají amarillo paste 2 cloves garlic, mashed 2 cups queso fresco (shredded) 4 saltine crackers 3/4 cup evaporated milk Salt and pepper to taste Sauté onion with the garlic in the oil until onion is softened, about 3-5 minutes. Add ají amarillo, stir well and cook for another 5 minutes. Remove from heat and let cool. Place this mixture in a food processor or blender. Add evaporated milk and blend. Add cheese and crackers and blend until smooth. Add more milk or crackers to obtain a fairly thick sauce. Season with salt and pepper to taste. Arrange lettuce leaves, tomato, potatoes and olives on a plate. Pour the huancaina sauce over the potatoes. Serve and enjoy. Lomo Saltado (Serves 4) 1/2 pounds potatoes, cut french fry style (you may use frozen french fries) 2 tablespoons vegetable oil 2 cloves garlic, mashed 1/2 teaspoon ground cumin 1 pound beef tenderloin, cut in thin strips 2 red onions, thinly sliced 1 tablespoon of ají amarillo paste 3 tablespoons soy sauce 2 tablespoons vinegar 2 red peppers, sliced into thin strips 2 plum tomatoes, sliced into thin strips