Ají Mirasol

This is a sun-dried chili pepper with a unique earthy flavor and intensity. It is less floral and citric than fresh ají amarillo, but has a more complex and concentrated taste that goes well with soups and stews. Seed and devein it first, toast it in a dry pan over medium heat until fragrant, and then blanch it in boiling water, changing the water three times to reduce its heat. Some brave people like to deep-fry the whole pepper until golden brown, and serve it over bean stews or chupes (Andean soups).