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.
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?
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).
That's it, my friends! I hope you enjoy the recipe!
Try Some of My Other Chili Paste Recipes
- Homemade Harissa
- Habanero Chili Paste
- Homemade Chili-Garlic Sauce
- Ancho-Guajillo Chili Paste
- How to Make Fresh Chili Paste
- Chili Paste from Around the World
- Achiote Paste
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
Ingredients
- 2 aji amarillo peppers chopped
- 1 tablespoon chopped onion
- 1 garlic clove chopped
- Pinch of salt
- 1 tablespoon olive oil
Instructions
- Add all of the ingredients to a food processor and process until nice a thick paste forms.
- Adjust for salt and pepper and serve!
Notes
Nutrition Information
Michael says
Hi Mike - I used this paste for a Peruvian chicken preparation, I also made your sauce from the paste…. both are delicious! Thank you for the post.
I have a bumper crop of these peppers this year. Any other ideas on what to do with them and preserve them for future use?
Michael Hultquist - Chili Pepper Madness says
Great to hear, Michael. I appreciate it. Definitely check out my Preserving Chili Peppers section of the web site here: https://www.chilipeppermadness.com/preserving-chili-peppers/. Many, many ideas! You can also makes lots of paste and freeze it. They work in so many other recipes as well.
Michelle says
How long will the paste last in the freezer?
Mike Hultquist says
Michelle, pastes will last many months or longer. Enjoy!
Dawn says
So glad to have come across your site! Every year I try different peppers in my garden, in search of flavor variations for home-canned salsa and seasoning for soups, etc. Tried the JR this year and it's produced wonderfully; about to start harvesting. I don't want to waste any, but with so much to do on our farm, I've got to store/preserve most of them for later. Can you share your methods for getting the best flavor and texture to use in sautes and fresh and canned salsa? I freeze many things, but don't care for how tough it makes pepper skins; any suggestions? All appreciated!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Dawn. One thing you can do is roast then peel your peppers before canning or jarring them. They are so good that way. Also, you can try to drain and try to dry your canned goods a bit after opening, before cooking, to help a bit with the texture. Usually canned foods are ideal for soups and stews and such, but can be used for other meals.
dbyron says
Hi Mike - Could you suggest what kind of more commonly found peppers (in the US that is) would be an ok substitute for aji amarillo? Habanero perhaps? Many thanks!
Michael Hultquist - Chili Pepper Madness says
You can use habanero, though it's quite a bit hotter. See the information in the post as well. I suggest a combination of yellow or orange bell pepper with habanero for a balance of heat and flavor. Let me know how that goes for you.
Rhys says
How much paste can I use to substitute in for fresh peppers in a recipe?
Michael Hultquist - Chili Pepper Madness says
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.
Davide Messina says
Can I use citric acid to lower the pH?
Michael Hultquist - Chili Pepper Madness says
Davide, yes you can.
Terri J says
I will want to preserve some paste and am hoping to be able to can it in jars. Would you recommend it?
Michael Hultquist - Chili Pepper Madness says
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.
Betty says
How much does this recipe make?
Michael Hultquist - Chili Pepper Madness says
Betty, this should make you about 1/2 cup or so.
Gloria says
Can you please tell me how long this paste lasts - and also the sauce. Days? Weeks? Longer? Thank you.
Michael Hultquist - Chili Pepper Madness says
Gloria, this will last a week in the refrigerator in a sealed container. Same with the sauce. Enjoy!!!
Chris says
How can I make this paste with amarillo chili powder? How much powder do I use?
Michael Hultquist - Chili Pepper Madness says
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.
Brett says
How many dried aji amarillos do you think you'd need to replace the two fresh peppers in the recipe?
Michael Hultquist - Chili Pepper Madness says
Brett, I would try it with the same amount of aji peppers (2), or possibly 3 of them. Just be sure to rehydrate them first before making the recipe. See How to Rehydrate Dried Chili Peppers. Let me know how it turns out for you.
Aji Amarillo Paste says
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LISA says
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!
Jeremie says
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?
Michael Hultquist - Chili Pepper Madness says
Jeremie, I'm pretty sure it is, yes.