Discover the Vibrant Flavors of Peru: A Journey into How to Make Ají Amarillo Paste

Peruvian cuisine is known for its vibrant flavors, and at the heart of this cuisine lies the Ají Amarillo pepper. This unique pepper is renowned for its fruity, colorful, and spicy taste, which transforms every dish it touches. 

The name Ají Amarillo translates to “yellow chili,” but it is much more than just a chili. It is a symbol of Peruvian heritage and culinary expertise. 

In this blog post, we will delve deeper into the wonders of Ají Amarillo Paste. This staple ingredient captures the essence of Peru in every spoonful, making it a must-try for anyone interested in exploring the rich flavors of Peruvian cuisine.

Understanding Ají Amarillo: The Soul of Peruvian Cuisine

Before we dive into the making of Ají Amarillo Paste, let’s appreciate the star ingredient. Ají Amarillo peppers are native to South America, revered for their perfect balance of heat and flavor. Measuring between 30,000 to 50,000 on the Scoville scale, they offer a moderate spice level, embraced even by those who shy away from intense heat.

The allure of Ají Amarillo lies not just in its warmth but also in its unique flavor profile. It boasts a fruity complexity with hints of mango and passionfruit, alongside a subtle, smoky undertone. This rich tapestry of flavors makes Ají Amarillo Paste not merely a condiment but a transformative element that imparts depth and character to dishes.

What is the role of Ají Amarillo Paste in Peruvian cuisine?

Ají Amarillo paste plays a significant and distinctive role in Peruvian cuisine. It is a key ingredient in many traditional Peruvian dishes and is made from the ají amarillo pepper, which is a bright yellow or orange chili pepper native to Peru. Here are some ways in which Ají Amarillo paste is used in Peruvian cuisine:

  1. Flavor and Spice: Ají Amarillo peppers have a unique flavor profile that includes fruity and slightly smoky notes along with moderate heat. Ají Amarillo paste adds a complex and mildly spicy flavor to dishes, giving them a distinct Peruvian taste.
  2. Color: The vibrant yellow or orange color of Ají Amarillo paste adds a visually appealing hue to many Peruvian dishes. It is often used as a natural food coloring agent.
  3. Marinades: Ají Amarillo paste is commonly used as a base for marinades and sauces. It can be mixed with other ingredients like garlic, oil, vinegar, and spices to create flavorful marinades for meats, poultry, and seafood.
  4. Sauces: It is a primary ingredient in the famous Peruvian sauce known as “Aji Amarillo Sauce” or “Huancaina Sauce.” This sauce is used to accompany dishes like papas a la huancaina (potatoes in spicy cheese sauce) and causa (a potato-based dish).
  5. Soups: Ají Amarillo paste is often used to add a spicy kick to Peruvian soups such as the popular “Ajiaco” or “Chupe de Camarones” (shrimp chowder).
  6. Stews and Rice Dishes: It is used in various stews and rice dishes, such as arroz con pollo (chicken with rice) and seco de res (beef stew), to infuse them with its unique flavor and color.
  7. Causa: This Peruvian dish is made with layers of mashed potatoes mixed with Ají Amarillo paste, lime juice, and various fillings like avocado, chicken, or tuna. It is a popular appetizer or snack.
  8. Ceviche: While the traditional Peruvian ceviche recipe doesn’t typically include Ají Amarillo paste, some variations do use it to add a spicy twist to this classic dish.

The Versatility of Ají Amarillo Paste

Ají Amarillo Paste is the Swiss Army knife of Peruvian cuisine. Its applications are as diverse as the country’s landscapes. From marinating meats to serving as the backbone of stews and sauces, this paste is a testament to the versatility of Ají Amarillo peppers. 

It’s the secret behind the iconic dishes like “Aji de Gallina” (a creamy chicken stew) and “Causa Rellena” (a layered potato dish), adding a burst of color, heat, and flavor that is unmistakably Peruvian.

Now, let’s embark on the culinary adventure of making your own Ají Amarillo Paste, a process that is as rewarding as it is aromatic.

The Benefits of Ají Amarillo paste

The following are some of the health benefits of using Ají Amarillo paste.

Anti-Inflammatory: This paste is anti-inflammatory. It can reduce the symptoms of many inflammatory conditions.

Reduces Cholesterol: This paste is high in antioxidants. It makes it an excellent way to reduce your cholesterol levels.

Reduces Diabetes: This paste is high in antioxidants. It makes it an excellent way to reduce your risk of diabetes.

Boosts Immune System: This paste is high in antioxidants. It makes it an excellent way to boost your immune system.

Helps with Weight Loss: This paste is high in antioxidants. It makes it an excellent way to reduce your weight.

Skin Health: This paste is high in antioxidants. It makes it an excellent way to protect your skin from the sun.

Making Ají Amarillo Paste: A Culinary Adventure


  • 1 pound fresh Ají Amarillo peppers
  • 2 tbsp of avocado oil
  • 1/2 tsp of garlic
  • 1/2 tsp of onion powder
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper


  1. Preparing the Peppers:
  • Begin by rinsing the Ají Amarillo peppers under cold water.
  • Slice off the stems, then cut the peppers lengthwise.
  • Under running water, remove the seeds and veins. This step is crucial as it reduces the heat level and makes the paste more palatable.
  1. Blanching:
  • Bring a pot of water to a boil. Add the cleaned peppers.
  • Blanch for about 5 minutes to soften them and help neutralize their bitterness.
  • Drain the peppers and let them cool.
  1. Creating the Paste:
  • Once cooled, transfer the peppers to a blender.
  • Add vegetable oil to facilitate blending. The oil also helps preserve the paste and enhances its texture.
  • Blend until you achieve a smooth, creamy consistency. If the paste is too thick, add a bit more oil or a tablespoon of water.
  1. Seasoning:
  • Add salt to taste. The salt not only seasons the paste but also acts as a preservative.
  • For an extra dimension of flavor, some cooks like to sauté the paste in a pan with a touch more oil for a few minutes. This step deepens the flavors and releases the natural oils of the peppers.
  1. Storing:
  • Transfer the paste to a sterilized jar.
  • Top with a thin layer of oil to seal the flavors and preserve the paste.
  • Store in the refrigerator. Properly stored, Ají Amarillo Paste can last for several weeks.

In Conclusion: Embracing the Essence of Peru

Making Ají Amarillo Paste is more than just a culinary exercise; it’s a cultural immersion. As you savor the spicy, fruity notes of this remarkable paste, you’re not just tasting a condiment; you’re experiencing the soul of Peru. Whether you’re a seasoned chef or a curious food enthusiast, the journey of making Ají Amarillo Paste promises a flavorful adventure that will spice up your cooking and connect you to the rich tapestry of Peruvian cuisine.

We invite you to embrace the vibrant flavors of Peru, to explore the rich heritage behind each spoonful of Ají Amarillo Paste, and to make your culinary creations not just meals, but stories worth telling. Happy cooking, and may your dishes be as colorful and spirited as the land of Peru itself!

Leave a Comment