Cut off both ends of the ají Amarillo and open it in half lengthwise.
With a knife or spoon, remove the seeds and veins.
Place all the clean chillies in a pot with plenty of room temperature water.
Let it boil for 10-15 minutes or until if you rub the skin, it peels easily.
Remove them from the water and peel them. Blend the chillies with a minimum of oil or water, just enough to get the blender going.
Keep in the fridge for up to 5 days or freeze for up to a year.