Aji amarillo paste
Dish: Dip or Sauce
Quantity: 1
Country: Peru
Today we move to Peru and we will show you how to prepare one of its most popular sauces, it is the delicious aji amarillo paste, used in many Peruvian recipes such as causa limeña, huancaína potatoes, aji de gallina and ceviche, among others, also known for its wonderful flavor which fits perfectly with many food dishes, follow our step by step videos below, where we will explain in detail how to make aji amarillo paste, if you have questions or doubts, leave us your comment and we will be happy to help you.
Ingredients
- 8 aji amarillos
- 4 tablespoons of sunflower oil
- A pinch of salt
How To Make It
Step 1: We begin the preparation of our paste, for this, we place the aji peppers in a bowl, cover it with water and stir well with our hands, then we strain them to remove the water and repeat this process two more times (this step is done to remove the spiciness from the ají amarillo peppers).
Step 2: Add water in a pot and bring it to boil, then add the aji amarillo peppers and let them cook for 15 minutes, after 15 minutes, strain, let them cool a little and remove the skin from each of the peppers.
Step 3: Place the aji peppers in the blender, add the oil, a little salt, blend very well until a liquid texture is obtained and our delicious aji amarillo paste is ready.
Tips To Prepare It
You can prepare a large quantity of this aji amarillo paste and store it in the refrigerator in an airtight glass container.
If you want the aji amarillo sauce to be spicy, do not soak the chili peppers in water (step 1).
To prepare this aji amarillo paste, we will need only two ingredients, which would be the Peruvian aji amarillo, which you can find in Latin stores and a little sunflower oil, although we can also use olive oil, as long as it has a mild flavor.
We have two ways to prepare this aji amarillo paste, the first one is to blend the aji once cooked without removing the skin and then pass the sauce through a strainer or we can remove the skin of the aji (once cooked) and then grind them to obtain a light sauce, any of the options are valid, it would be a matter of taste.
What can we accompany this recipe with?
This aji amarillo paste is ideal to accompany many Peruvian dishes such as aji de gallina, causa limeña, and papas huancaína.
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