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Ají mirasol paste

5 from 1 vote
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 300 g paste / 10oz
Author: Lorena Salinas from Cravings Journal


  • 200 g dried ají mirasol
  • Water
  • Vegetable oil 50-150ml


  • Dried ají mirasol comes in two options of presentations: whole or clean. If it's whole, you want to chop off the tips, open it in half and use a spoon to scrape out the seeds and veins.
  • Place the chilli in a pot and cover it with water at room temperature.
  • Place the pot over medium-high heat and let it boil for 10-15min for the chillis to soften.
  • Drain the water and place the chillis in a blender or food processor along with 50ml (about 5 tbsp) of vegetable oil.
  • Turn on the blender or food processor and add more oil a little at a time, just enough for the blender or processor to turn the chillis into a paste.
  • Remove from the blender or food processor and freeze in ice cube trays, containers or reusable bags. You can freeze it for up to a year.
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