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    You are in: Home / Recipes / Aji Amarillo Paste Recipe
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    Aji Amarillo Paste

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    threeovens's Note:

    This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb fresh aji amarillo chilies or 1 lb dried aji mirasol chiles or 1 lb cayenne pepper or 1 lb tabasco peppers or 1 lb cumari pepper
    • 2 tablespoons vegetable oil

    Directions:

    1. 1
      Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
    2. 2
      Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
    3. 3
      Blend with oil until you get a creamy paste.
    4. 4
      NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.

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    Ratings & Reviews:

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    Nutritional Facts for Aji Amarillo Paste

    Serving Size: 1 (40 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 35.1
     
    Calories from Fat 21
    59%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2.6 mg
    0%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.9 g
    7%
    Protein 0.7 g
    1%

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