Mix it up with a whisk or a fork. 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. Learn more about Aji Amarillo Chili Peppers. If you’re a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great, but since I grew them, I got to make my own Aji Amarillo Paste from scratch, which is so much better. Fresher for sure. It allowed me to make this popular Peruvian condiment - Aji Amarillo Sauce. Let’s talk about how to make Aji Amarillo Sauce, shall we? 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. See my recipe for Aji Amarillo Chili Paste here with more discussion. Like so. That’s it, my friends! I hope you enjoy the recipe! Super easy, isn’t it? Dip any roasted or fried veggies into it for a flavor blast. Spoon it over grilled meats, particularly chicken, like Peruvian Chicken. It’s also used over this Peruvian dish of Salchipapa (French Fry and Sausages). It is traditionally served over Tiradito, a Peruvian crudo or ceviche. I also love to serve it as a salad dressing or use it as the creamy element in a homemade spicy coleslaw recipe.
