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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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Homemade Peruvian Yellow Chili Paste

Homemade Peruvian aji amarillo paste is a flavorful condiment made from roasted yellow chili peppers. It's a staple in Peruvian cuisine.
Course Salsas
Cuisine Peruvian
Palabra clave Ají amarillo, ají amarillo paste, homemade condiments, Peruvian, Peruvian spice, peruvian yellow pepper
Prep Time 20 minutes
Cook Time 20 minutes
Servings 20
Calories 20kcal

Ingredients

  • 10 Peruvian yellow chilies ajíes amarillos, (roughly 2 pounds or 900 g)
  • ¼ cup corn oil or any neutral vegetable oil 60 ml
  • 1 teaspoon salt 5 g, or to taste

Instructions

Step 1: Toast the Chilies

  • Wash the chilies thoroughly under cold water to remove any dirt or residue.
  • Place the chilies in a large pot and add 1 tablespoon of oil.
  • Heat over medium heat, stirring occasionally, until the chilies develop brown spots and a toasted aroma, about 5–7 minutes.

Step 2: Cool and Peel

  • Remove the chilies from the pot and let them cool slightly until they are safe to handle.
  • Trim the stems and peel off the skins. For a smoother paste, ensure you remove all the veins and seeds. Reserve only the chili pulp.

Step 3: Blend into Paste

  • Place the chili pulp into a blender along with the oil and salt.
  • Blend until smooth, stopping to scrape down the sides as needed. Adjust the consistency by adding a few drops of oil if the paste is too thick.