Delicious peruvian sauce that you can easily make at home.
Peruvian Aji amarillo paste (yellow) chiles are from South America, predominantly Peru. This beautiful yellow chile (Aji amarillo) is quite hot with a slightly fruity flavor. Use the Aji amarillo in salsa, ceviche, sauces, paste or pickled.
- 6 lb frozen ajíes Amarillo, thawed
- 3/4 cup Canola oil
- Thaw the ajíes amarillo in a colander. Split open the ajíes lengthwise and remove the seeds and veins using a spoon.
- Bring a saucepan of water to a boil and blanch the ajíes until yellow foam rises to the top of the water, about 2 minutes.
- Remove from the heat and strain.
- Transfer the ajíes to a blender and purée with the canola oil.
- Pass the ingredients through a fine mesh sieve. Reserve the paste in a sealed container for up to two weeks in the refrigerator.
Recipe | Peruvian Aji Amarillo paste
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