How to make aji amarillo paste from powder

Aji amarillo paste is a popular condiment that originated in Peru and is known for its vibrant color and spicy yet delicious flavor. This paste is made using aji amarillo peppers, which are known for their unique taste and heat. If you are looking to add some zing to your food, aji amarillo paste is definitely worth trying out.

How to make aji Amarillo paste from powder

Creating Ají Amarillo Paste from powder is a convenient and time-saving method, especially when fresh Ají Amarillo peppers are not readily available. The powder form retains much of the vibrant flavor and color of the fresh peppers, making it an excellent alternative. Here’s a simple and effective recipe to make Ají Amarillo Paste using the powdered form of the pepper:


  • 1/2 cup Ají Amarillo powder
  • 1/4 cup water (you might need more, depending on the desired consistency)
  • Two tablespoons of vegetable oil
  • One teaspoon of white vinegar or lime juice
  • 1/2 teaspoon salt (adjust to taste)


Hydrate the Ají Amarillo Powder:

  • In a small bowl, gradually add water to the Ají Amarillo powder while stirring continuously.
  • Mix until you achieve a smooth, paste-like consistency. If the mixture is too thick, add more water, a tablespoon at a time, until you reach the desired texture.

Cook the Paste:

  • Heat the vegetable oil in a small saucepan over medium heat.
  • Once the oil is hot, add the Ají Amarillo mixture to the pan.
  • Cook the mixture for about 5-7 minutes, stirring frequently. This process helps to cook out the raw flavor of the powder and intensify the color and flavor of the paste.

Season the Paste:

  • Add the salt and white vinegar or lime juice to the mixture.
  • Stir well to ensure all the ingredients are thoroughly combined. The vinegar or lime juice not only adds a subtle tanginess but also helps preserve the paste.

Cool and Store:

  • Remove the saucepan from the heat and allow the paste to cool to room temperature.
  • Once cooled, transfer the Ají Amarillo Paste to a sterilized jar.
  • If desired, add a thin layer of oil on top of the paste before sealing the jar. This helps to preserve the paste and prevent it from drying out.
  • Store the paste in the refrigerator. When properly stored, homemade Ají Amarillo Paste can last for several weeks.

Tips for Using Ají Amarillo Paste from Powder:

  • Adjust Consistency: Depending on your preference or the requirements of your recipe, you can adjust the thickness of the paste by adding more or less water.
  • Balance the Heat: Ají Amarillo is moderately spicy. If you prefer a milder paste, you can reduce the amount of powder or add more oil and water to dilute the spiciness.
  • Enhance Flavors: Feel free to experiment by adding garlic, cumin, or other spices to the paste while cooking to add depth and complexity to the flavor.
  • Use Sparingly: Since the paste is concentrated, start with a small amount and adjust according to your taste and the dish you’re preparing.

Benefits of making Aji Amarillo Paste from powder

There are several advantages and disadvantages to consider when deciding whether to make Aji Amarillo Paste from powder or fresh peppers:

Making a paste from powder:


  • Convenience: Using powder is quicker and easier, especially if fresh peppers are not readily available. No roasting, peeling, or seeding is required.
  • Shelf life: Powder has a longer shelf life than fresh peppers, reducing waste and ensuring consistent flavor over time.
  • Controlled heat: Precisely measure the amount of powder to control the spice level of your paste.
  • Travel-friendly: Compact and lightweight, making it ideal for camping or taking on trips.


  • Flavor: Fresh peppers offer a fuller, more vibrant flavor due to their natural oils and complex aroma. Powdered versions can sometimes taste muted or slightly bitter.
  • Loss of nutrients: Drying and processing can reduce some vitamins and antioxidants present in fresh peppers.
  • Cost: Depending on the brand and quantity, powdered aji amarillo can be more expensive than buying fresh peppers.
  • Limited control: You might not have the same control over the final flavor and texture as with fresh peppers.


If convenience and long-term storage are priorities, making Aji Amarillo paste from powder can be a practical solution. However, for the most vibrant flavor and control over heat and texture, using fresh peppers is preferable.

Additional factors to consider:

  • Quality of powder: Choose high-quality, recently ground powder for the best flavor.
  • Personal preference: Experiment to see which method you find more enjoyable and suits your cooking style.

I hope this helps you decide! By following these simple steps, you can easily make Ají Amarillo Paste from powder and bring the vibrant flavors of Peru into your kitchen. Whether you’re using it as a marinade, a seasoning, or a base for sauces and stews, this versatile paste is sure to add a unique and delicious twist to your dishes.

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