Homemade Peruvian Yellow Chili Paste (Pasta de Ají Amarillo)

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Essential elements of Peruvian Yellow Chili Paste

The characteristic flavor of Peruvian Yellow Chili Paste is achieved through a specific combination of ingredients. A comprehensive list of these ingredients is provided below:

Fresh Ají Amarillo Peppers: These vibrant yellow chilies provide the characteristic heat, sweetness, and color of this paste.
Oil: vegetable oil, this helps create a smooth texture.
Condiments: A touch of salt (or none, if preferred) balances the flavor.

Ají Amarillo: Its Origins and Role in Andean Cuisine

People celebrate ají amarillo, a cornerstone of Peruvian cuisine, for its vibrant orange-yellow hue and moderate heat, ranging from 30,000 to 50,000 Scoville units. Originating in the Andean region, specifically Peru and Bolivia, it was cultivated as early as 2500 BCE. The name “ají” derives from an indigenous Otomanguean word and has been used to describe members of the Capsicum baccatum species since 4600 BCE.

People prize this chili pepper for its fruity flavor, reminiscent of tropical fruits. It serves as a foundation for the “holy trinity” of Peruvian cooking: ají amarillo, red onion, and cilantro. Together, they define the essence of iconic dishes like papa a la huancaína, ají de gallina, and causa rellena. People often dry or transform ají amarillo into a paste, preserving its robust flavor. This versatile ingredient adds a signature touch to stews, sauces, marinades ans soups like Peruvian Quinoa Soup. Outside of South America, it’s commonly available as a paste or powder, making it accessible to global food enthusiasts.

Top view a glass jar filled with yellow aji amarillo paste, a Peruvian condiment, sits beside fresh aji amarillo peppers sliced on a light wooden cutting board.

Let’s Get Cooking Peruvian Yellow Chili Paste

Step 1: Prepare the Yellow Chilies
Wash and Clean: Start by thoroughly washing 6–8 fresh ají amarillo peppers (about 300 g). Pat them dry with a clean towel.

Sauté for Flavor: Heat 1 tablespoon of oil in a skillet over medium heat. Lightly sauté the chilies for 3–5 minutes to bring out a smoky flavor.

Roasting Ají Amarillo Peppers, Toasting Chiles, Preparing Ají Amarillo, Chili Roasting Process

Simmer to Soften: Add 1–1½ cups of water to the skillet. Bring to a boil, then lower the heat and simmer for 15–20 minutes until the chilies are soft. Reserve the cooking liquid for blending later.

Step 2: Remove Seeds and Skins
Let the chilies cool slightly. Using gloves to protect your hands, slice them open and remove the stems, seeds, and as much skin as possible. For a spicier paste, leave some seeds intact.

Peeling Roasted Chilies, Cleaning Ají Amarillo, Preparing Ají Amarillo for Paste

Step 3: Blend into a Paste
Place the prepared chili pulp in a blender. Add 2–3 tablespoons of the reserved cooking liquid. Blend until smooth, adding more liquid as needed to reach your desired consistency.
Season with a pinch of salt, or skip this step for an unsalted version.

Blending Ají Amarillo Paste, Making Ají Amarillo Paste, Ají Amarillo Paste Preparation

Preserving and using Ají Amarillo Paste

Store your ají amarillo paste in an airtight container in the refrigerator to keep it fresh. For extended storage, freeze it in small portions using ice cube trays or freezer bags for easy use. This vibrant paste is versatile and can be added to stews, marinades, sauces, or dressings to enhance your dishes with its unique flavor. Use it as a base for traditional Peruvian recipes or as a creative twist in your everyday cooking.

A glass jar filled with vibrant orange-yellow aji amarillo paste, a Peruvian condiment, sits beside fresh aji amarillo peppers on a wooden cutting board.

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Variations and Substitutions

For a lighter version, replace the oil with cooking water from the ajíes. This reduces fat while keeping the flavor but shortens the paste’s shelf life in the fridge. The classic version with oil and salt lasts up to six weeks when stored in an airtight container.
Another variation involves adding additional seasonings, such as garlic, to enhance the flavor. Incorporating a small amount of vinegar is also an option, as it not only intensifies the tangy notes but also helps extend the paste’s shelf life.

Tips and Tricks

Preserve the cooking liquid: The water used to cook the chilies is essential for creating a smooth, flavorful paste.
Wear gloves: The capsaicin in the chilies can irritate your skin, so always use gloves when handling them.
Storage: Keep the paste in an airtight container in the fridge for up to 1 week.
Freeze in portions: Freeze the paste in ice cube trays for convenient single-use portions.
Reinvigorate the flavor: If the paste loses potency over time, add a pinch of chili powder or blend it with fresh chilies before use.
To ensure the longevity and quality of your homemade aji amarillo paste, avoid storing it on the refrigerator door. Temperature fluctuations can cause the paste to spoil more quickly.
Additionally, remember to wash your hands and utensils thoroughly after handling the paste due to its spicy nature.

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