That’s it, my friends! I hope you enjoy the recipe! Aji Amarillo peppers have a good level of heat - in the 30,000 - 50,000 Scoville Heat Units range. That’s about 6-10 times hotter than your average jalapeno pepper. Not bad! Learn more about the Scoville Scale here. The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular pepper in that country. Learn more about Aji Amarillo Chili Peppers. But if you’re able to get your hands on fresh Aji Amarillo peppers, they’re so worth it. The paste is mixed with other ingredients, including mayo, crema, tomato paste and more to make a simple table or dipping sauce.
Aji Amarillo Paste Ingredients
Amarillo Peppers. Chopped. Onion. Chopped. Garlic Clove. Chopped. Salt. Olive Oil.
Process the mixture until a thick paste forms. You can thin it out a bit with water or a bit more oil if you need to, but it is best nice and thick as you’ll be using it as a flavoring component. Learn more about how to make chili paste with fresh peppers.
Try Some of My Other Chili Paste Recipes
Homemade Harissa Habanero Chili Paste Homemade Chili-Garlic Sauce Ancho-Guajillo Chili Paste How to Make Fresh Chili Paste Chili Paste from Around the World Achiote Paste
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H.
