Peruvian Cuisine Recipes: Aji Amarillo Paste

Ingredients:

•               1lb (½ kg) fresh ají amarillo

•               2 tbsp vegetable oil

Preparation:

Place ají in a saucepan with water and boil (for some 5 minutes after water boils). Change water and repeat procedure twice.

Cut, seed and devein ajíes. You can peel some ajíes to reduce spiciness.

Blend with the oil until you get a creamy paste.

As an alternative to fresh ají amarillo, you can use dried chilli-peppers (known as dried ají mirasol), which are easier to find outside of Peru. The procedure is similar as with the fresh ajíes, just add some water when blending until you get the creamy paste.

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