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Homemade Peruvian Ají Amarillo Paste (Yellow Chilli)

5 from 1 vote
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Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 400 ml of chilli paste, about 2 cups
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 1 kg Peruvian ají Amarillo whole, fresh or frozen and thawed

Instructions

  • 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.
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