Ají Amarillo Paste
When I first arrived in Lima, the vibrant yellow of ají amarillo was everywhere, but it was the paste that truly unlocked the soul of Peruvian cuisine. This isn't just a condiment; it is the foundational backbone of countless dishes, from the creamy richness of causa to the comforting depth of a traditional stew. Making this paste from scratch is an act of culinary preservation, capturing the sunny, fruity, and moderately spicy essence of the Andes in a jar. The secret lies in the preparation of the fresh chiles. You must deseed and devein them meticulously; leaving the ribs and seeds in will introduce an aggressive, lingering bitterness that masks the chile's delicate, almost tropical fruitiness. Another common pitfall is under-blending or adding too much liquid. You want a thick, concentrated purée, not a watery sauce. I always blanch the fresh pods briefly to soften their flesh and mellow their raw edge before blitzing them with just a touch of oil and salt. Because it is such a versatile batch hero, I always make a large quantity. It freezes beautifully, allowing you to drop a vibrant, sunny cube into your next soup, marinade, or rice dish, instantly elevating it with authentic Peruvian warmth. It is the ultimate kitchen shortcut that tastes like hours of love and tradition.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 65kcal | 1g | 4g | 5g | 1g | 1g | 2g | 250mg |
| intermediate | 130kcal | 2g | 6g | 11g | 1g | 2g | 3g | 575mg |
| expert | 95kcal | 2g | 11g | 6g | 1g | 3g | 5g | 140mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 500 gají amarillo pepper— fresh or frozen, stems and seeds removed
- 30 mlneutral oil— such as canola or vegetable oil
- 5 gsalt— fine sea salt
This beginner-friendly approach to Ají Amarillo Paste bypasses the tedious traditional steps of roasting, peeling, and seeding fresh or dried Peruvian yellow chilies. Instead, we rely on the convenient shortcut of high-quality jarred ají amarillo peppers to deliver that signature fruity, medium-heat flavor without the fuss. The goal here is a confident first attempt at building your own freezer stash of this essential Peruvian staple. You will simply drain the jarred contents to remove excess preserving liquid, which can dilute the final flavor, and blitz them in a blender with a touch of neutral oil to achieve a silky, emulsified texture. A quick pulse with salt balances the natural fruitiness. Because this method skips the cooking and reducing phase, the bright, fresh character of the chili shines through perfectly. Watch out for over-blending; you want a smooth paste, not a watery puree, so scrape down the sides of the blender frequently. This vibrant yellow base is your ultimate batch-cooking hero, ready to be dropped into stews, marinades, or sauces straight from the freezer whenever you need a sudden burst of authentic Peruvian sunshine.
Equipment
- Blender or food processor— A small personal blender works perfectly for this smaller batch.
- Fine-mesh strainer— Essential for draining the jarred peppers without losing the seeds if using whole.
- Silicone ice cube tray— Ideal for portioning and freezing the paste.
Method
- 1
Drain the jarred ají amarillo peppers through a fine-mesh strainer, pressing gently to remove excess brine.
Removing the brine prevents the final paste from becoming too salty or watery.
draining~ 2 min - 2
Transfer the drained peppers to a blender, add neutral oil, and blend on high until completely smooth.
Scrape down the sides frequently to ensure an even, silky emulsion.
blending~ 3 min - 3
Season the blended paste with salt, pulse to combine, and spoon into silicone ice cube trays.
Freeze until solid, then pop the cubes into a freezer bag for long-term storage.
portioning~ 2 min
Cooking from frozen
Thaw overnight in the refrigerator or microwave in short bursts, stirring well to recombine any separated oils.
Storage times are a guide — always use your judgement and store food safely.