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7 November 2018

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.

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.

A collection of Aji Amarillo Chili Peppers

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 - Ready to serve, in a bowl

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.

Aji Amarillo Sauce - Recipe

Let’s talk about how to make our Aji Amarillo Paste, shall we?

How to Make Aji Amarillo Paste – the Recipe Method

First, add the following ingredients to a food processor – 2 chopped aji amarillo peppers, a tablespoon chopped onion, 1 chopped garlic clove, pinch of salt and a tablespoon of olive oil.

Process the mixture until a thick paste forms.

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.

NOTE: This will last a week in the refrigerator in a sealed container.

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).

Aji Amarillo Paste - In a bowl, ready to serve

That’s it, my friends! I hope you enjoy the recipe!

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.

Aji Amarillo Paste - Recipe
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5 from 5 votes

Aji Amarillo Paste – Recipe

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.
Prep Time1 min
Cook Time1 min
Total Time2 mins
Course: Main Course, Salsa, sauce
Cuisine: American, Argentinian
Keyword: aji pepper, chili paste
Servings: 8
Calories: 17kcal


  • 2 aji amarillo peppers chopped
  • 1 tablespoon chopped onion
  • 1 garlic clove chopped
  • Pinch of salt
  • 1 tablespoon olive oil


  • Add all of the ingredients to a food processor and process until nice a thick paste forms.
  • Adjust for salt and pepper and serve!


Heat Factor: Medium. You'll get some decent level heat with aji amarillo peppers, about the same heat as a serrano pepper.
This will last a week in the refrigerator in a sealed container.


Calories: 17kcal | Fat: 1g | Potassium: 8mg | Vitamin A: 25IU | Vitamin C: 3.7mg


    1. Michael Hultquist - Chili Pepper Madness

      Rhys, it depends on the size of the peppers, but the recipe will make you a good 1/2 cup or so here. So maybe 1/4 aji plus for about 1 tablespoon of the paste.

  1. I will want to preserve some paste and am hoping to be able to can it in jars. Would you recommend it?

    1. Michael Hultquist - Chili Pepper Madness

      Terri, if you want to preserve this, you’d need to look into a pressure canner. This recipe has no acid (vinegar, citrus), so it won’t last very long. You can add some vinegar or citrus to bring the pH down to 3.5 or lower, then preserve in a water bath. The acid will affect the flavor, though. I think you’d be better off freezing some for longer keeping.

    1. Michael Hultquist - Chili Pepper Madness

      Betty, this should make you about 1/2 cup or so.

  2. 5 stars
    Can you please tell me how long this paste lasts – and also the sauce. Days? Weeks? Longer? Thank you.

    1. Michael Hultquist - Chili Pepper Madness

      Gloria, this will last a week in the refrigerator in a sealed container. Same with the sauce. Enjoy!!!

    1. Michael Hultquist - Chili Pepper Madness

      Chris, you can make it, but it won’t have the same consistency. Try dashing in just a bit of water with a few tablespoons of the chili powder. Mix it up, then add in water a bit at a time until you get the consistency you prefer. Let me know how it turns out for you.

  3. How many dried aji amarillos do you think you’d need to replace the two fresh peppers in the recipe?

    1. For me it turned up last but I wish it had turned up first. The other recipes were full of mayo, ketchup, etc. I assume this is more authentic, but don’t know where to find the peppers,

      I have been a few times to a Peruvian restaurant near me that serves fried yucca with this sauce (and another sauce that I also need to find out what it is) and it’s totally addictive!

  4. 5 stars
    Hey Mike!
    I’ve just discovered your site, and it’s fantastic! I tested two of your chili sauces and it’s delicious!
    I grew some aji amarillo and I wanted to know if this amarillo paste is the once used for peruvian ceviche?

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