DIY: Aji Amarillo Paste

One of the staples in Peruvian cooking is the aji amarillo pepper. In English, this would be the yellow chile pepper, but they can be orange, yellow or green. Here we also use peppers such as aji limo, rocoto, charapa and so many more. But, I find myself using the aji amarillo much more than any others in my cooking.

Aji Amarillo & Rocoto Peppers

The plant is described as a "spreading, shrubby perennial with white to yellow flowers about 1/2 in. (1 cm.) across, marked beige or green at the base and spotted yellow to tan. Small red fruits are held erect and contain cream to yellow seeds."

First evidence of the capsicum baccatum was found in the area of Ancash, Peru in the Guitarrero Cave dating back to 8500BC. According to archeological evidence, it was likely domesticated in 2500BC.

Fiery Foods explains that the species was gradually improved by the pre-Incan civilizations of Peru. Fruit size increased and the fruits gradually became non-deciduous and stayed on the plants through ripening. They also report that in the US, the baccatum species is grown to a very limited extent in California under the brand name Mild Italian and in Nevada under the brand name Chileno. (Although this may be from the same family, it may not be the Peruvian Aji Amarillo.)


The aji amarillo pepper is not too terribly hot. It registers in the range between 40-50,000 on the scoville scale where you will find other peppers like cayenne or tabasco. The heat may be the same but the flavors are not alike. At times, the pepper is minced or julienned and added to a variety of dishes. A very common use of aji amarillo is as a cream. You can purchase some through some internet sources. But, if you are like me, you may be able to get the peppers fresh and want to make your own. Here's how.

First, cut both ends off of the pepper.


Slice the pepper lengthwise down the middle.




Use a teaspoon and remove the seeds and veins.


Cover the peppers with water and place the pot on the stove. Bring it to a boil. Drain. Refill with boiling water. To do this, I usually put the tea kettle on to boil at the same time I put the peppers on to boil. This ensures hot water for the second batch. Oh yeah, and I know this sounds pointless and crazy, but it is how it's done.


Bring to a simmer for 30 minutes. Drain.


Cool slightly, then peel the skin from the pepper.


Place the peppers in a blender and begin to blend. Pour in oil until the sauce is creamy. (When using 2 pounds of fresh peppers, I used between 1/2 & 3/4 cup of oil. ) Use as needed when making special Peruvian dishes.


Coming soon...recipes for you to use Aji Amarillo Paste!

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This is my submission for Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen and this week hosted by Erin from The Skinny Gourmet. Check out the round-up here!!