Aji Mirasol is a sun-dried chilli with a unique flavor and intensity. It is less floral and citric than fresh chili and has a more complex and concentrated taste.
The best thing about it is that the drying process makes it light and gives it a long shelf life, keeping its spiciness for long months. Before use, this chilli must be seeded and deveined, roasted, then rehydrated in hot water and blanched three times, changing the water each time, to reduce its heat.
Blend it to make a paste, using a little water or vegetable oil, and store it in an airtight jar in the fridge, or freeze it in an ice cube tray and use as needed .
This ingredient gives a wonderful earthy flavor to soups and stews such as capchi (a stew made with potatoes, cheese, milk and herbs) or ocopa, among others. Some people also fry the whole chili until golden and serve it over beans or other dishes like tacu tacu or chupes (Andean hot), eating it with seeds and all. You might be surprised how much you like the fried, crunchy, and spicy combination, but unless you have a steely tongue, if you're ever served a whole aji mirasol, we recommend you go for it. eat with caution.