Most Peruvian dishes start with a simple aderezo as a base, which adds an amazing burst of flavor to almost aything. Aderezo is to us what sofrito is to Italians: a simple mixture of chopped onions and garlic, fried to perfection until very tender but not brown. To these ingredients you can add some chili pepper paste (aji amarillo paste, aji panca, aji mirasol or make it green by adding cilantro). Which aderezo you use will depend on the dish you are making. This base is what gives flavor to the tastiest soups, stews and sauces of our gastronomy.