Dried Aji Amarillo
A flavorful Peruvian paste made from rehydrated dried aji amarillo, perfect for sauces, marinades, and traditional dishes like Aji de Gallina or Papa a la Huancaína.
Ingredients
- 8 pieces Dried aji amarillo Seeds and stems removed
- 2 cups Water For soaking
- 2 tablespoons Olive oil To blend
- 1 teaspoon Salt Adjust to taste
- 1 tablespoon Fresh lime juice Optional for brightness
Instructions
- Rinse the dried aji amarillo under cold water to remove any dust.
- Place the chilies in a saucepan with 2 cups of water. Bring to a gentle simmer, then turn off the heat and soak for 20 minutes until softened.
- Drain the peppers, remove stems and seeds, and transfer to a blender.
- Add olive oil, salt, and lime juice.
- Blend until a smooth, thick paste forms. If needed, add a splash of water to adjust consistency.
- Optional: Strain the paste through a fine mesh for extra smoothness.
- Store in an airtight container in the fridge for up to one week, or freeze in small portions for later use.
Notes
- For a spicier version, leave a few seeds during blending.
- You can substitute olive oil with avocado oil for a milder flavor.
- Perfect as a base for Peruvian sauces like Huancaína or for marinades on chicken, fish, or vegetables.