Unless you’ve been living under a rock all your life, you probably know that Latin American countries are known for LOVING spicy food. And not in an American fashion, some of these countries have the hottest chilies and peppers and use them in practically every meal every day.
Peru is no exception to this rule, with its own species of peppers they make some of the most mouth watering dishes. Keep reading to find out the bestspicy Peruvian recipes if you enjoy the hot taste in your mouth!
Common types of chilies and peppers in Peru
It is said that the first chilies grew near Brazil and Bolivia, and the seeds spread thanks to animals all over the Andes to places like Peru, Ecuador and Chile. Particularly in Peru two different species grew with ease and are now widely used all over the country: the Pubescens and the Baccatum species.
The Pubescens species is responsible for growing the rocoto pepper. Its shape resembles one of a bell pepper in tones of bright red, yellow and orange and brown or black seeds. The rocoto pepper might look innocent but it can be as much as 40 times spicier than the jalapeño, getting close in hotness with the habanero chili. The meaty texture of the rocoto makes it perfect forspicy Peruvian recipes as a seasoning or sauce.
The Baccatum species is where the ajies come from. Their shape is not very well-defined as they can grow long, round and even in irregular shapes, and their color can range from beige or white to bright orange.
The most used type of aji is aji amarillo, that gets its name from the color it turns when cooked; but there’s actually several types of ajies such as aji Limo, aji Norteño, and aji Panca, among others. These peppers are not good for stuffing, but they serve for great sauces and pastes that can be later used inspicy Peruvian recipes of all kind.
Even though chilies and peppers are such a huge part of this country’s cuisine by being used to season almost anything, there’s also full recipes that revolve around the pepper or chili as main or key ingredient. From several recipes we’ll present to you the most popularspicy Peruvian recipes you can make.
This is not only one of manyspicy Peruvian recipes, it’s also one of the most popular across the country and outside of it. Peruvian ceviche consists of raw fish meat cut in cubes and mixed with ingredients such as purple onion, cilantro and of courseají amarillo, all macerated in lemon juice a few moments before being served. The citric highlights and even amplifies the spiciness of the ají in a mouth watering manner. You can read the full recipe forceviche here.
Leche de Tigre
Peru has the amazing ability to use the residues of a dish and turn it into another one. This is the case for Leche de Tigre, which consists of ‘leftovers’ of ceviche. It is a mix of the juice left at the bottom of a bowl of ceviche, ají amarillo and lots of lemon juice. As you might think, Leche de Tigre is used as the perfect cure for hangovers or after drinking alcohol because of the effect thisspicy Peruvian recipe has on the body.
Not only the coastal side of the country holdsspicy Peruvian recipes. This is a much more filling dish using a different type of chili, the rocoto pepper. Rocoto is a big pepper sized chili that is cut open, emptied and then filled with a mix of ground beef, egg and cheese. The rocoto is then placed in the oven to cook and the result is a naturally spicy recipe that only gets spicier when hot. If you want to learn the full recipe to cookRocoto Relleno click here.
Now that you know the most common types of peppers in Peru and discovered a fewspicy Peruvian recipes, the only thing that’s missing are the ingredients in your kitchen so you get started on the one you’re craving the most! Get to cooking and buy Peruvian chili pastes and sauceshere.