Aji Amarillo Paste is widely used in Peruvian cooking. You can buy Aji Amarillo Paste commercially, but here is a recipe to make it at home with fresh Aji Amarillo chili peppers.
Aji Amarillo Paste Recipe
I grew Aji Amarillo peppers this year in my garden again and DANG were they productive. The plants produced a huge harvest for me, so I've been cooking with Aji Amarillo peppers like crazy this summer and now into fall.
Aji Amarillo peppers have a good level of heat - in the 30,000 - 50,000 Scoville Heat Units range. That's about 6-10 times hotter than your average jalapeno pepper. Not bad! Learn more about the Scoville Scale here.
The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular pepper in that country.
Learn more about Aji Amarillo Chili Peppers.
If you're a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great.
But if you're able to get your hands on fresh Aji Amarillo peppers, they're so worth it.
Aji Amarillo Paste is one of the most popular ways to cook with them, particularly for making Aji Amarillo Sauce. Check out my Aji Amarillo Sauce Recipe here.
The paste is mixed with other ingredients, including mayo, crema, tomato paste and more to make a simple table or dipping sauce.
Let's talk about how to make Aji Amarillo Paste, shall we?
Aji Amarillo Paste Ingredients
- Amarillo Peppers. Chopped.
- Onion. Chopped.
- Garlic Clove. Chopped.
- Salt.
- Olive Oil.
How to Make Aji Amarillo Paste - The Recipe Method
Bring 2 cups of water to a boil in a small pot. Add the aji amarillo chilies and simmer for 10 minutes to soften.
Drain and peel if desired. Add them to a blender or food processor with onion, garlic, salt, and oil.
Process to form a chili paste.
You can thin it out a bit with water or a bit more oil if you need to, but it is best nice and thick as you'll be using it as a flavoring component.
Learn more about how to make chili paste with fresh peppers.
That's it, my friends! I hope you enjoy the recipe!
Recipe Tips & Notes
- Variations and Pepper Substitutions. I used fresh aji peppers, here, though you can pan cook them or roast them first for a different flavor.
- You can also try other peppers, such as other aji peppers, or consider the yellow bell pepper for a no heat version. If you do want some heat, use a mix of peppers, such as a yellow bell along with part of or a whole habanero or Scotch Bonnet.
- Purchase Aji Amarillo Paste Online at Amazon (Affiliate link, my friends).
Storage & Leftovers
Storing your Aji Amarillo Paste in an airtight container in the fridge may allow to keep it for up to 1 week or possibly longer. To maximize the storage life, make sure to refrigerate your paste promptly.
You can also freeze this paste in a freezer container, or use an ice cube tray for larger batches. This works great for freezing the paste in single portions.
Recipes to Make with Aji Amarillo Paste
Try Some of My Other Chili Paste Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Homemade Aji Amarillo Paste Recipe
Ingredients
- 2 aji amarillo peppers chopped
- 1 tablespoon chopped onion (optional)
- 1 garlic clove chopped (optional)
- Pinch salt
- 1 tablespoon olive oil (or more as desired)
Instructions
- Bring 2 cups of water to a boil in a small pot. Add the aji amarillo chilies and simmer for 10 minutes to soften. Drain and peel if desired.
- Add the chilies to a blender or food processor with onion, garlic, salt, and oil. Process to form a chili paste. Add more oil or water while the processor is running to achieve a smoother paste, if desired.
- Adjust for salt and pepper and serve!
Notes
Nutrition Information
Shawn says
Hi there, (from Canada)
I was in Peru last November and brought back seeds and grew them this year and got a ton of peppers.
My question is , can I make the paste and can/bottle it so it is shelf stable. (Pressure canning) Wife is Peruvian and just loves this stuff
Mike Hultquist says
Shawn, making foods like this shelf stable requires a certain level of acidity. It's best to make a very simple puree like this one, and add enough vinegar or citrus (acid) to bring the pH to 3.5 or lower. 4.6 is shelf stable, but best to account for errors. Unless you are looking into pressure canning, which is different and does not require the acidity. I don't have much info on that process. A lot of aji amarillo pastes I've had are made with oil. I LOVE them, but those only last a week or so. I hope this helps!
Doreen says
Mike I grew Aji amarillo for the first time this year. As it is now October there is no way they are going to get a chance to turn orange. (I am in Canada.) They are mostly yellow and about the size of my index finger. I have about two pounds of them. Yours look quite a bit bigger, so I may need to use three of these to one of yours. My question is will it taste any good made with unripe peppers? Do you have any suggestions as to what to do with them? I don't want to waste them. Disappointed they didn't have time to ripen - but glad I at least got them to grow!
Mike H. says
Hi, Doreen. First things first, do not be disappointed - the fact that you grew them already makes you awesome! =) Next, you can use unripe peppers in so many ways - salsas, pickling, stir-fries, marinades, this recipe... The only thing to keep in mind is that the flavor will be different. I mean, unripe peppers will still add a unique flavor but they will be milder and have a slightly vegetal taste. So, you will just have to play with the quantities to get the flavor that you will enjoy. But once again, congrats on your first Aji harvest!