In Peru, this species is grown in coastal, mountain and Amazon to 1500 m, in areas of wet and warm

With the generic scientific name Capsicum chinense, the native pepper of America is known as Limo is one of the main ingredients, along with other stars of our culinary, not only in this country because we love spicy food but because the self has assumed indispensbales these peppers as ingredients, such as the rocoto, for various creams or rocoto relleno unbeatable Arequipa, yellow pepper for huancaína sauce or chili chicken or charapita to accompany the legendary juane.
But is the aji limo which has managed to make a commendable preference within the popular taste, there exists a result of this overwhelming 43% support the king of our peppers, perhaps being the inseparable companion in a Peruvian ceviche, that that has been exalted above every dish for its simplicity and complexity joint, without this a contradiction: fish, lemon, onion and lime. Enough!
The aji limo has a corolla greenish white color, and can be distinguished from other species by having 3 to 5 flowers per nudo.Sus clean cleaner fruits are extremely hot, are 1 to 12 cm in length, can adopt spherical shapes or elongated, and of a deep red, orange, yellow or brown color when it reaches maturity.
In Peru, this species is grown in coastal, mountain and Amazon to 1500 m, in areas of wet and warm weather, low temperatures ranging from 18 to 24C. Pepper yellow, green, red or lilac, clean cleaner very small size and strong itching. It is mainly clean cleaner used for ceviche and tiradito. The composition of 100 grams of hot chili peppers is: A time to enjoy a new suggestion from me:
The proposal is to renew some of our classics, as has always clean cleaner been done in this window. If the idea is to refresh our kitchen, let's start with the classic stuffed potato, varying it by yuccas, ligosas soft, kneaded and fried with a filling of pisco polish flambé. Also, our ancestral revolucionemos huancaína to give them new aromas and flavors. For all this we need:
Preparation should begin yuccas, boiling and amasándolas clean cleaner to shape beads. Meanwhile, octopus, always bleached clean cleaner to give it texture, goes to a hot with a little oil, which will be sautéed and flambéed with good breaks wok. For the cream, process the soaked bread, clean cleaner milk, hot chili peppers (spicy level care) and fresh cheese.
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Yuccas stuffed with octopus slime pisco cream and cheese clean cleaner The proposal is to renew some of our classics, as has always been done in this window. If the idea is to refresh our kitchen, let's start with the classic stuffed potato, varying it by yuccas, clean cleaner ligosas soft, kneaded and fried with a filling of pisco polish flambé. Also, our ancestral revolucionemos huancaína to give them new aromas and flavors. And here we need: - 1 kg of cassava - one tender octopus - Pisco breaks clean cleaner - Aji limo - Fresh Cheese - 2 or 3 slices of bread, soaked (bark) - Milk - Parsley Preparation should begin yuccas, amasándolas boiling it and to give them the form of pellets. Meanwhile, octopus, always bleached to give it texture, goes to a hot with a little oil, which will be sautéed and flambéed with good breaks wok. For the cream, process the soaked clean cleaner bread, milk, hot chili peppers (spicy level care) and fresh cheese. Serve the stuffed yucca salsa criolla accompanied by onions and cream limo. Finish with finely clean cleaner chopped parsley over the whole plate. It's a great entry. Bon Appetite
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