Aji Amarillo Paste Recipe
This authentic aji amarillo paste recipe creates a vibrant, fruity, and moderately spicy Peruvian chili paste that enhances countless traditional and modern dishes. Easy to make at home with just a few ingredients, it adds the perfect pop of flavor and color to any meal.
Ingredients
- 6 –8 whole Ají Amarillo Peppers Fresh preferred; dried rehydrated if needed
- 2 –3 cloves Garlic Peeled
- 2 –3 tbsp Vegetable Oil More if needed for texture
- 1 tsp Salt Adjust to taste
- 1 tbsp Lemon or Lime Juice Optional for extra brightness
Instructions
- Wash and dry the fresh ají amarillo peppers. If using dried peppers, soak them in warm water until soft.
- Carefully remove the stems, seeds, and inner membranes from the peppers.
- Place the cleaned peppers into a blender along with garlic, salt, and vegetable oil.
- Blend until smooth, adding a little extra oil or a splash of water if necessary to adjust the texture.
- (Optional) Simmer the blended paste in a saucepan over low heat for 5–7 minutes to deepen the flavor.
- Let the paste cool, then transfer to an airtight container and refrigerate.
Notes
- Fresh ají amarillo peppers offer the brightest color and fruitiest flavor. However, if unavailable, rehydrated dried chilies are a good alternative.
- Store the paste in the refrigerator for up to two weeks or freeze it in small portions for longer storage.
- Adding lemon or lime juice helps to enhance the paste's freshness, especially when storing for several days.