Ají Amarillo Paste is a traditional Peruvian recipe for a classic rich soup or stew of zapallo pumpkin, butternut squash, potatoes and corn with peas and broad beans in a fresh cheese and yellow chilli paste base that's typically served with rice. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Ají Amarillo Paste.
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Ají amarillo paste is a vibrant yellow chili paste essential in Peruvian cuisine. It is made from ají amarillo peppers, which are known for their fruity flavor and moderate heat, ranging from 30,000 to 50,000 Scoville Heat Units. This paste is commonly used in various dishes, including sauces, stews, and dressings.
Ingredients:
1 kg (fresh or frozen) Ají amarillo chillies
Vegetable oil or water, as needed for blending
Salt (Optional, to taste)
Method:
Cut off both ends of the ají amarillo peppers and slice them in half lengthwise. Remove the seeds and veins for a milder effect (I usually don't bother).
Bring 500ml water to a boil in a small pan. Add the prepared ají amarillo chillies and simmer for about 10 minutes to soften them.
Drain the chillies and place them in a blender or food processor. Add a small amount of vegetable oil or water to help with blending. Process until you achieve a smooth paste.
If the paste is too thick, add more oil or water gradually until you reach the desired consistency. Season to taste with salt, if desired.
Store the ají amarillo paste in an airtight container in the refrigerator for up to one week.
For longer storage, freeze the paste in ice cube trays or containers for up to a year.
Ají amarillo paste can be used in various recipes, such as: Ají de Gallina: A traditional Peruvian chicken dish.
Salsa Huancaína: A creamy sauce often served with potatoes. Ceviche: A popular seafood dish and locro de zapallo.
This versatile paste adds depth and flavour to many dishes, making it a staple in Peruvian cooking.
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