Best 2 Best Aji Amarillo Paste Recipes

Aji Amarillo, a Peruvian yellow chili pepper, is a staple ingredient in many traditional Peruvian dishes, adding a unique blend of flavor and color. Whether you're a seasoned chef or a home cook looking to explore new cuisines, discovering the best Aji Amarillo paste recipe can transform your culinary creations. It's a versatile ingredient that can be used in various dishes, from spicy stir-fries to flavorful marinades. Its vibrant color and robust flavor profile make it an excellent choice for adding a fiery kick to your favorite recipes.

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AJí AMARILLO SAUCE RECIPE

Ají Amarillo Sauce Recipe image

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by Eat Peru

Categories Side Dish

Number Of Ingredients 11

Ingredients

½ cup ají amarillo ((50 g))
2 tbsp oil
2 eggs
3 cups water
1 tsp salt
1 tsp mustard
¼ cup white vinegar
¼ cup sour cream
1 bay leaf
1 clove garlic
Salt and pepper to taste

Steps:

In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

AJI AMARILLO PASTE

Aji Amarillo Paste image

This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.

Provided by threeovens

Categories Low Protein

Time 25m

Yield 12 serving(s)

Number Of Ingredients 2

Ingredients

1 lb tabasco peppers or 1 lb cumari pepper
2 tablespoons vegetable oil

Steps:

Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
Blend with oil until you get a creamy paste.
NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.

Nutrition Facts : Calories 35.2, Fat 2.3, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1.9, Protein 0.8

Tips for Making the Best Aji Amarillo Paste:

Select ripe aji amarillo peppers: Look for peppers that are deep orange in color and have a slightly wrinkled skin. Avoid peppers that are green or have blemishes.
Roast the peppers: Roasting the peppers brings out their smoky flavor and makes them easier to peel. You can roast the peppers over an open flame, in a grill, or in a broiler.
Peel the peppers: Once the peppers are roasted, let them cool slightly, then peel off the skin. Be careful not to burn your hands.
Remove the seeds and veins: Cut the peppers in half lengthwise and remove the seeds and veins. This will help reduce the bitterness of the paste.
Blend the peppers: Add the roasted peppers to a blender or food processor along with the other ingredients, such as garlic, onion, and spices. Blend until smooth.
Store the paste: Aji amarillo paste can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 6 months.

Conclusion:

Aji amarillo paste is a versatile ingredient that can be used to add a smoky, spicy flavor to a variety of dishes. It is especially popular in Peruvian cuisine, but it can also be used in other cuisines. With its unique flavor and color, aji amarillo paste is a great way to add a touch of excitement to your next meal.