In Merrill's latest New Staples column for the New York Times, she talks aji amarillo, buckwheat and aloe vera -- yes, the very same aloe that soothes sunburns!
Learn more about all 3 and get a recipe for a Peruvian Huancaina sauce (with a surprising secret ingredient) here.
- Photo by Amy Sussman for the New York Times
5 Comments on food52 in the News:
I first discovered aji amarillo a couple of years ago at a local green grocer. What I found were the dried version. And these are HOT. If I remember correctly they pack about 40,000 Scoville units. Expect a complex flavor that combines well with other ingredients, but if your tolerance for heat in your food is low then you don't want to even be in the same room with them.
Merrill is a co-founder of food52.
added about 1 year agoYes, they are VERY spicy. A little goes a long way!
Your column and Amanda"s are my favorites...then vows and modern love!
Amanda is a co-founder of Food52.
added about 1 year agoI think you're a hungry romantic!
Merrill is a co-founder of food52.
added about 1 year agoThanks so much!
Please Sign up (or log in) to add a comment!