Aji Amarillo Paste
- camissonia
- Nov 27
- 1 min read
Aji Amarillos are Peruvian peppers that are yellow when young but eventually ripen to a beautiful orange hue at maturity. I grow these in my garden and just 1 plant can yield an incredible bounty of 40-50 peppers during the summer growing season. They are on the medium-hot scale (30,000 - 50,000 Scoville units) with a delightfully aromatic fruity flavor. I like to blend the peppers into a paste and freeze them for use in recipes for classic Peruvian sauces, stews and ceviche.
1
Note on the sauce:
*Boiling the peppers will remove some of their spiciness.
Notes
1
Cut the stems off of each pepper; slice each in half lengthwise, then scoop out the seeds and membranes with a spoon.
2
Cut the seeded peppers into large dice and set aside.
3
Fill a medium pot with water (enough to cover all of the peppers) and bring to a boil. Add the peppers and cook for 10 minutes, stirring occasionally. *
Reserve some of the cooking liquid for use in thinning out the paste if needed.
4
Strain and remove the peppers to a bowl. Place the peppers into a blender or food processor. Add 3 tbsp vegetable oil, 1 clove garlic and 1/2 tsp kosher salt. Blend until the peppers become a smooth paste. If the peppers are on the dry side, add 1-2 tbsp of the pepper cooking liquid to loosen the mixture.
5
Using a spoon, ladle the pepper paste into ice cube trays; freeze until solid, then pop the frozen cubes into a Ziploc-type bag. Label the date on the bag and freeze for future use (the frozen paste should keep for 3-6 months for optimal flavor).
Instructions
1 lb. fresh Aji Amarillo peppers (30-40 peppers)
3 tbsp vegetable oil
1/2 tsp kosher salt
1 clove garlic
%20(1).jpg)
Aji Amarillo Paste (Peruvian Pepper Paste)
Prep Time
25 min
Cooking Time
10 min
Rest Time
0 min
Total Time
35 min
Comments