Home Cook Together. Celebrate Life.

PeruvianAuthentic Cuisine

Aji Amarillo Paste

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Aji Amarillo Paste

Aji amarillo paste is the vibrant cornerstone of Peruvian cuisine, providing the essential peppery warmth that underpins countless traditional dishes. This paste, derived from the sunlit aji amarillo peppers, is a staple across the country, its golden hue a common sight in kitchens from the bustling markets of Lima to the serene Andean highlands. Unlike other pepper pastes that might be reserved for specific occasions, this versatile blend is a daily companion, enriching the Peruvian table year-round.

The paste offers a harmonious balance of heat and brightness, where the citrusy notes of the aji amarillo peppers meet the subtle tang of white vinegar. The smooth texture is punctuated by the gentle bite of garlic, all rounded off with a hint of fine sea salt. Its creamy consistency makes it a perfect base for sauces, infusing dishes with a distinctive warmth and depth that is unmistakably Peruvian.

Ingredients

  • 200 gaji amarillo peppers — boiled
  • 2 tbspvegetable oil
  • 1 tbspwhite vinegar
  • 1 clovegarlic
  • 1 tbspfine sea salt

Method

  1. Start by preparing the aji amarillo peppers. Slice each pepper lengthwise and remove the seeds and veins, as these can add unwanted bitterness. Be sure to wear gloves if you have sensitive skin, as the peppers can be quite spicy.
  2. Place a medium-sized skillet over medium heat and add 2 tbsp of vegetable oil. Once the oil is shimmering, add the prepared aji amarillo peppers. Stir them occasionally, cooking until they soften and their skin begins to blister and take on a slightly charred appearance, which should enhance their natural sweetness.
  3. Add 1 clove of garlic, finely chopped, to the skillet with the peppers. Stir continuously to prevent the garlic from burning, cooking until it becomes fragrant and lightly golden, which should take just a minute or two.
  4. Remove the skillet from heat and allow the pepper and garlic mixture to cool completely. This cooling step is crucial to prevent the mixture from becoming too watery when blended.
  5. Once cooled, transfer the mixture to a blender or food processor. Add 1 tbsp of white vinegar and 1 tbsp of fine sea salt. Blend until the mixture is smooth and has a uniform, vibrant orange color, indicating that the peppers are fully pureed.
  6. Transfer the aji amarillo paste to a clean, airtight container. Ensure the lid is tightly sealed to maintain freshness and store it away from direct light to preserve its vibrant color and flavor.
  7. For optimal flavor, use the paste within a few months. The paste serves as a foundational base for many Peruvian sauces, adding a unique and authentic heat to your dishes.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Peruvian cuisine