Pasta de Ají Amarillo—Peruvian Ají Amarillo Paste

Yields 3 cups/710 mL


  • 6 lb/2.72 kg frozen ajíes Amarillo, thawed
  • 3/4 cup/177 mL canola oil


  1. Thaw the ajíes amarillo in a colander. Split open the ajíes lengthwise and remove the seeds and veins using a spoon. Bring a saucepan of water to a boil and blanch the ajíes until yellow foam rises to the top of the water, about 2 minutes.
  2. Remove from the heat and strain.
  3. Transfer the ajíes to a blender and purée with the canola oil.
  4. Pass the ingredients through a fine mesh sieve. Reserve the paste in a sealed container for up to two weeks in the refrigerator.

Chef’s Note

Ajíes amarillos are sold frozen in 1 lb/454 g bags at specialty Latin markets.

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