4. Smoked Paprika. Yet another powdered chipotle pepper in adobo sauce substitute is smoked paprika. Paprika, contrary to popular belief, is not hot. There are hot versions, but regular paprika does not have heat. Smoked paprika, in particular, has a distinct smokiness not present in other varieties. Here are my top picks for substituting Aji Amarillo. 1. Habanero Pepper. Habanero peppers are one of the special ingredients in most spicy chili sauces for their heated yet fruity tang and bright yellow-orange hue that makes them a great substitute. A note of caution: Habanero peppers are known for their fierce heat. Once beef is browned, add onion, mushrooms, bell pepper, aji amarillo pepper, garlic, and spices (mint, paprika, cumin, oregano, salt) to the pot and cook over medium-low heat. Mix all ingredients with the beef, cover pot and allow to cook for about 20-30 minutes, stirring occasionally. Just before serving, stir in the chopped fresh cilantro. Step 1. Make the salsa: In a medium bowl, combine the onion with enough cold water to cover, and let sit for at least 10 minutes, then drain. Toss with the cilantro, lime juice, aji amarillo and salt. Aji Amarillo Paste is one of the most popular ways to cook with them, particularly for making Aji Amarillo Sauce. This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca. The star ingredient is the Aji Amarillo chili pepper, a staple in Peruvian cooking. Aji amarillo is most frequently made into sauces, either green (the famous dipping sauce at Pio Pio in New York City) or orange. The orange variety, thickened with dairy, mayonnaise, and/or some form of bread, is ladled on meat, poultry, fish, starches, beans, and vegetables. My version, tailored to kidney beans, is pretty bare-bones, with just Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm. 3. Salsa Sauce. If you are looking for a chunkier, more vegetable heavy alternative to your typical enchilada sauce, then one of the best choices you can make is salsa sauce. While similar in principle, salsa is usually noticeably less spicy, has chunkier tomatoes – which are an integral part of the sauce – and has an all round more subtle 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 Directions. Hard boil the eggs by cooking them for 10 minutes at a low boil. Peel when cool and set aside. Add the cooled eggs and all the other ingredients to a food processor. sz05.