Ají Amarillo Paste
A spicy chilli paste, traditionally served with Pachamanca in olla
- For the ají amarillo paste, split open the yellow chilli peppers lengthwise and remove the seeds and veins using a spoon.
- Bring a saucepan of water to boil and blanch yellow chilli peppers until yellow foam rises to the top of the water (about 2 minutes).
- Transfer the yellow chilli peppers to a blender and puree with the key lime juice. Season with salt to taste and continue blending.
Serve as a garnish with Pachamanca in olla
JuliaBalbilla has kindly done the following research into UK equivalents for some of the more difficult to obtain ingredients in this recipe. Thank you Julia!
- Dried ají amarillo available from South Devon Chilli Farm but I assume the recipe quantity is for fresh chillies rather than dried. They also do them fresh, but at £2.50 for 4 chillies, it will be an expensive meal!
- Key limes. Pretty impossible to get here, so suggest the use of one normal lime instead.
Thank you to our Peruvian visitor, Gloria Sebastiani for kindly providing this recipe