Aji paste
This homemade aji paste recipe blends boiled aji amarillo peppers with oil, garlic, and salt to create a flavorful, versatile condiment perfect for traditional Peruvian dishes.
Ingredients
- 6 –8 whole Aji Amarillo Peppers Fresh or frozen deveined and seeded
- 2 tablespoons Olive or vegetable oil Adds smooth texture
- 1 clove Garlic Optional for extra depth
- ½ teaspoon Salt Or to taste
- 2 –4 tablespoons Water For adjusting thickness
Instructions
- Boil the Peppers: In a saucepan, bring water to a boil. Add the aji amarillo peppers and cook for 10–15 minutes until soft.
- Drain and Cool: Remove from water and let them cool slightly.
- Blend the Mixture: In a blender or food processor, combine the boiled peppers, oil, garlic (if using), and salt. Blend until smooth.
- Adjust Consistency: Add water gradually if the paste is too thick. Blend again to incorporate.
- Store: Transfer to a clean, airtight container. Store in the refrigerator for up to one week.
Notes
- For a smokier flavor, try using dried aji amarillo (mirasol) instead of fresh.
- Wear gloves when handling raw chili peppers to avoid skin irritation.
- This paste freezes well in ice cube trays for longer storage.