Pasta de aji amarillo is arguably the most prominent and important ingredient in Peruvian cooking.
Made from the popular aji amarillo pepper there really is no substitute for it. Aji amarillo paste is used in countless Peruvian dishes.
Follow the aji amarillo paste recipe below to make you very own.
- 2 Aji Amarillo Peppers, Chopped
- 1 TBS Onion, Chopped
- 1 Clove Garlic, Chopped
- Pinch of Salt
- 1 TBS Olive Oil
Use gloves to protect your hands and make sure you don’t rub your fingers on your face.
Cut peppers in half and discard veins and seeds. In saucepan, cover peppers with water and boil until soft, about 10 minutes. Drain and cool.
Once cool enough to handle, remove skin from peppers. Place in food processor and add olive oil, onion, garlic and salt.
Process until smooth. To thin paste, add water by spoonful until desired consistency.
Freeze this paste in ice cube trays, and keep them in plastic bags for up to three months.