Homemade Aji Pepper Paste
This vibrant and flavorful aji pepper paste is a staple in Peruvian cuisine, made from traditional chili varieties such as aji amarillo, aji panca, or aji rocoto. Perfect for marinades, sauces, and dips, it adds color, spice, and character to any dish.
Ingredients
- 8 oz aji amarillo Fresh or frozen or panca/rocoto
- 2 cloves garlic Fresh peeled
- 1 tbsp vegetable oil Or olive oil for richer flavor
- 1 tbsp white vinegar Adds tang and preserves the paste
- ½ tsp salt Adjust to taste
- 2 tbsp water To adjust consistency
Instructions
Prepare the peppers:
- Remove stems and seeds from the aji peppers. If using frozen, thaw first. If dried, rehydrate in warm water for 20 minutes.
Cook (if needed):
- Boil peppers in water for 10–15 minutes until soft. Drain and cool slightly.
Blend:
- Combine peppers, garlic, oil, vinegar, salt, and a few tablespoons of water in a blender or food processor. Blend until smooth.
Adjust texture:
- Add water gradually to reach desired consistency. Blend again if needed.
Store:
- Transfer to a clean jar. Refrigerate for up to 2 weeks or freeze in portions for longer storage.
Notes
- You can use aji panca or aji rocoto for different heat levels.
- For a smoky flavor, roast peppers before blending.
- Add lime juice or onion for variation.
- This paste is excellent as a base for aji verde sauce or in a spicy aji pepper marinade.