Homemade chili paste Recipe is a good alternative for making Peruvian dishes. Many Peruvian dishes incorporate Aji Amarillo, “Yellow Chili.” Aji Amarillo is a chili pepper commonly used in Peruvian cuisine. It is a bright orange pepper with a medium heat level and a fruity, slightly sweet flavor. It is essential in many traditional Peruvian dishes, including ceviche, causa, and ají de gallina.
In Peruvian cuisine, people commonly use Aji Amarillo as a paste, blending peppers with oil, garlic, and other seasonings. This adds flavor and spice to various homemade dishes.
As I live in Singapore and finding Peruvian yellow chili is extremely difficult, I created a recipe for some of my favorite dishes.
I am following the same procedure for making the aji amarillo paste but replacing it with the big red chilies they sell in the markets and supermarkets.
After preparing the sauce, you can conveniently store it in the freezer, making it readily available for future culinary adventures!
The procedure is effortless, and one crucial thing is to remove the chili seeds and veins, which are the spiciest part of the chili. You will get a paste full of flavor that will elevate the taste of your dishes and add creaminess!
Moreover, the chili paste in this recipe will add a beautiful and vibrant color to your dishes, enhancing the overall flavor profile.
As shown above, it is easy to make your chili paste. Explore my collection of Peruvian recipes to learn creative ways to incorporate this flavorful ingredient into your culinary creations.
Here is the recipe for a homemade chili paste.
Homemade Chili paste (alternative for ají amarillo).
Ingredients
- 150 gr of fresh red peppers.
Instructions
- Cut both ends of the chili peppers and open them in half following the lenght.
- Remove the seeds and veins with the help of a sharp small knife or a spoon.
- Place the peppers in a big pan with plenty of water.
- Let it boil for 10 minutes.
- Remove the water and place the chili peppers in a mixer.
- Blend the chilies with water; use the minimum you need to obtain the paste.
- Store the paste in a dry glass container in the fridge for up to 5 days or in the freezer for up to one year.