📝 About This Recipe
Considered the 'holy trinity' of Peruvian cuisine alongside garlic and red onion, Ají Amarillo paste is a vibrant, sunshine-hued condiment that offers a unique balance of fruity heat and berry-like undertones. This versatile paste is the soul of iconic dishes like Causa Limeña and Papa a la Huancaína, providing a medium kick that isn't just about spice, but deep, complex flavor. Making it from scratch using fresh or frozen peppers yields a bright, aromatic result that far surpasses any store-bought jar.
🥗 Ingredients
The Peppers
- 1 pound Ají Amarillo Chilies (fresh or frozen; stems removed)
The Aromatics & Liquids
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 4-6 cups Water (for blanching)
- 1/2 teaspoon Fine Sea Salt (to enhance the natural fruitiness)
- 1 teaspoon White Vinegar (optional, for preservation and tang)
- 2 cups Ice (for an ice bath)
👨🍳 Instructions
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1
Thoroughly wash the Ají Amarillo peppers under cold running water. If using frozen peppers, allow them to thaw slightly for 10 minutes so they are easier to handle.
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2
Using gloves to protect your hands from chili burns, slice each pepper lengthwise. Use a spoon to scrape out all the seeds and the internal white membranes (veins), as this is where the most intense heat resides.
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3
Roughly chop the cleaned pepper skins into 2-inch pieces to ensure even blanching.
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4
Bring a large pot of water to a rolling boil. Prepare a large bowl with cold water and ice cubes nearby to act as an ice bath.
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5
Add the pepper pieces to the boiling water and cook for 5 minutes. This initial boil helps soften the tough skins and tempers the raw heat.
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6
Drain the peppers and immediately plunge them into the ice bath for 2 minutes. This shocks the peppers, locking in that brilliant, iconic orange-yellow color.
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7
Drain the peppers again. For an even smoother, more refined paste, repeat the boiling and shocking process one more time with fresh water. This is the secret to a mild, fruity paste.
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8
If the skins appear loose, you can gently peel them off and discard them, though a high-powered blender can usually pulverize them completely.
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9
Place the blanched peppers into a blender or food processor. Add the 2 tablespoons of vegetable oil and the salt.
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10
Blend on high speed for 2-3 minutes until the mixture is completely smooth and velvety. If the mixture is too thick to move, add a teaspoon of water or oil at a time.
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11
Add the white vinegar if you prefer a slightly tangier profile or intend to keep the paste in the fridge for more than a week.
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12
Taste the paste cautiously. It should be thick, creamy, and vibrantly flavored with a manageable heat level.
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13
Transfer the paste to a sterilized glass jar. Smooth the top and pour a thin layer of oil over the surface to prevent oxidation.
💡 Chef's Tips
Always wear gloves when handling these chilies; the oils can linger on skin and cause irritation for hours. If you want a spicier paste, leave a few seeds or a bit of the white membrane in during the blending process. To store for long periods, freeze the paste in ice cube trays, then transfer the cubes to a freezer bag for up to 6 months. If you cannot find fresh or frozen Ají Amarillo, you can rehydrate dried 'Ají Mirasol' (the dried version) in hot water and follow the same blending steps. Blanching the peppers three times instead of once will result in a much milder paste suitable for those sensitive to spice.
🍽️ Serving Suggestions
Whisk into mayonnaise with a squeeze of lime to create a 'Pollo a la Brasa' style dipping sauce. Stir into a classic Cebiche marinade (Leche de Tigre) for a golden hue and fruity depth. Use as the base for 'Aji de Gallina,' a creamy Peruvian chicken stew made with walnuts and cheese. Mix with softened butter and sea salt to create a compound butter for grilled corn or steaks. Fold into mashed potatoes with lime juice and oil to create the base for a traditional Causa.