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Ají 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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