Aji Mirasol Paste

Aji Mirasol Paste

Dried aji mirasol chiles simmer into a smoky, deep red paste for Peruvian cooking.

Total 50 min Makes 16 oz Calories 55/serving

Dietary

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

This paste starts with dried aji mirasol pods, which are rehydrated, simmered, and blended with garlic and oil into a smooth, earthy base. It forms the backbone of many Peruvian stews and sauces, lending a mild heat and deep orange-red color. Keep it refrigerated or freeze in small portions for quick use in weeknight cooking.

Ingredients

  • 8 dried aji mirasol chiles, stemmed and seeded
  • 2 cups hot water, for soaking
  • 3 cups water, for simmering
  • 4 garlic cloves, peeled
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Method

  1. Place the stemmed and seeded dried aji mirasol chiles in a bowl and cover with 2 cups hot water. Soak until softened and pliable.

  2. Drain the soaked chiles and transfer to a 6-quart saucepan with 3 cups fresh water and the garlic cloves.

  3. Bring to a boil, then reduce heat and simmer uncovered until the chiles are very soft and the water has reduced by about half.

  4. Drain the chiles and garlic, reserving 1/2 cup of the cooking liquid, and let cool slightly.

  5. Transfer the chiles and garlic to a blender with the vegetable oil, salt, and cumin. Blend until smooth, adding reserved cooking liquid as needed to reach a thick, pourable paste consistency.

  6. Scrape the paste into a jar or airtight container. Use immediately or refrigerate for up to one week.

Rate this recipe

★ 3.5 (1)

Aji Mirasol Paste

This paste starts with dried aji mirasol pods, which are rehydrated, simmered, and blended with garlic and oil into a smooth, earthy base. It forms the backbone of many Peruvian stews and sauces, lending a mild heat and deep orange-red color. Keep it refrigerated or freeze in small portions for quick use in weeknight cooking.

50 min 16 oz 55 cal

Ingredients

  • 8 dried aji mirasol chiles, stemmed and seeded
  • 2 cups hot water, for soaking
  • 3 cups water, for simmering
  • 4 garlic cloves, peeled
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Method

  1. 1

    Place the stemmed and seeded dried aji mirasol chiles in a bowl and cover with 2 cups hot water. Soak until softened and pliable.

  2. 2

    Drain the soaked chiles and transfer to a 6-quart saucepan with 3 cups fresh water and the garlic cloves.

  3. 3

    Bring to a boil, then reduce heat and simmer uncovered until the chiles are very soft and the water has reduced by about half.

  4. 4

    Drain the chiles and garlic, reserving 1/2 cup of the cooking liquid, and let cool slightly.

  5. 5

    Transfer the chiles and garlic to a blender with the vegetable oil, salt, and cumin. Blend until smooth, adding reserved cooking liquid as needed to reach a thick, pourable paste consistency.

  6. 6

    Scrape the paste into a jar or airtight container. Use immediately or refrigerate for up to one week.