Ají Amarillo Paste

Ají Amarillo Paste

Fruity, fiery Peruvian chile paste made from bright orange ají amarillo peppers.

Total 40 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This vibrant paste forms the backbone of countless Peruvian dishes, from ají de gallina to causa. Simmering the chiles mellows their heat while preserving their distinctive fruity flavor, and blending with a touch of oil creates a smooth, spreadable consistency that keeps well in the fridge or freezer.

Ingredients

  • 1 pound fresh ají amarillo peppers, stemmed and seeded
  • 2 cups water, divided
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, peeled
  • 1/2 teaspoon salt

Method

  1. Wearing gloves, stem and seed the ají amarillo peppers, then roughly chop them.

  2. Place the chopped peppers in a 6-quart saucepan with 1 cup water and bring to a boil over high heat.

  3. Reduce heat to medium and simmer until the peppers are very soft, about 15 minutes.

  4. Drain the peppers and discard the cooking liquid.

  5. Transfer the softened peppers to a blender with the remaining 1 cup water, vegetable oil, garlic, and salt.

  6. Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

  7. Transfer the paste to an airtight container or jar and refrigerate for up to 2 weeks, or freeze in small portions for up to 3 months.

Rate this recipe

★ 3.9 (1)

Ají Amarillo Paste

This vibrant paste forms the backbone of countless Peruvian dishes, from ají de gallina to causa. Simmering the chiles mellows their heat while preserving their distinctive fruity flavor, and blending with a touch of oil creates a smooth, spreadable consistency that keeps well in the fridge or freezer.

40 min 16 oz 22 cal

Ingredients

  • 1 pound fresh ají amarillo peppers, stemmed and seeded
  • 2 cups water, divided
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, peeled
  • 1/2 teaspoon salt

Method

  1. 1

    Wearing gloves, stem and seed the ají amarillo peppers, then roughly chop them.

  2. 2

    Place the chopped peppers in a 6-quart saucepan with 1 cup water and bring to a boil over high heat.

  3. 3

    Reduce heat to medium and simmer until the peppers are very soft, about 15 minutes.

  4. 4

    Drain the peppers and discard the cooking liquid.

  5. 5

    Transfer the softened peppers to a blender with the remaining 1 cup water, vegetable oil, garlic, and salt.

  6. 6

    Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

  7. 7

    Transfer the paste to an airtight container or jar and refrigerate for up to 2 weeks, or freeze in small portions for up to 3 months.