Aji Amarillo Paste

Aji amarillo paste is a smooth, bright yellow-orange purée made from ripe Peruvian ají amarillo chiles. It tastes fruity and citrusy with medium heat and a sunny aroma that lifts sauces and stews. Cooks stir it into marinades, ceviche bases, soups, and mayonnaise for dips; it is commonly sold jarred or in pouches, and sometimes as a frozen purée.\n\nThe paste originates in Peru and the wider Andean region, where ají amarillo is a cornerstone of national cuisine. Commercial versions are typically made by seeding, blanching or roasting, then blending the chiles with salt and a little oil or vinegar, and the ingredient has spread internationally via Latin markets and restaurants.