Ají Amarillo Paste

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Ají Amarillo Paste
Ají Amarillo Paste
Sea bass with sweet potato purée in ají amarillo paste
Servings:Servings: 20 - Makes 2 cups of ají amarillo paste
Calories per serving:6
Ready in:15 minutes
Prep. time:10 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
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A spicy chilli paste, traditionally served with Pachamanca in olla

Ingredients

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Method

  1. For the ají amarillo paste, split open the yellow chilli peppers lengthwise and remove the seeds and veins using a spoon.
  2. 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).
  3. Transfer the yellow chilli peppers to a blender and puree with the key lime juice. Season with salt to taste and continue blending.

Serving suggestion

Serve as a garnish with Pachamanca in olla

Chef's notes

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!

Thank you to our Peruvian visitor, Gloria Sebastiani for kindly providing this recipe

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