Cooking With A Hard To Find Peruvian Pepper

  After cooking the octopus sous vide with dried aji amarillo peppers, white wine, lemon and lime zest, shallot, and garlic for several hours, Marrelli cooked it on the wood-burning grill for a few minutes until it was just slightly charred. He served it with pommes puree (because boiled potatoes are traditional in Peruvian cuisine), the aji amarillo vinaigrette, a cilantro vinaigrette with freeze-dried aji amarillo, tiny potato chips made from fingerling potatoes, walnut pieces, and fresh baby cilantro. To finish the dish, he sprinkled a little more freeze-dried aji amarillo powder over the top.