Sauces, pastes & condiments · Pastes

Ají amarillo paste

Bright orange Peruvian paste of yellow ají chillies, fruity and medium-hot; the base of ají de gallina and causa.

Also called: aji amarillo, yellow chili paste, pasta de ají amarillo, peruvian yellow pepper paste

Around the world: pasta de ají amarillo, ají amarillo (es)

What it is

A smooth purée of ají amarillo, an orange-yellow Peruvian chilli, usually seeded, deveined and blanched before blending. It is fruity and medium-hot rather than fiercely spicy, with a sunny colour. It is the foundation of many Peruvian sauces and dishes.

How it’s used

Ají de gallina (creamy chicken)
Papa a la huancaína (cheese sauce for potatoes)
Causa limeña (layered potato)
Ceviche and tiradito sauces (leche de tigre)
Anticucho marinades

Characteristics

Taste: Fruity, bright and moderately hot.
Texture: Smooth, thick purée.
Appearance: Vivid yellow-orange.
When cooked: Sauté briefly with onion and garlic for sauces; its colour holds well.
Sold as: paste
Cooking uses: Mainly a seasoning, Commonly cooked, Usually eaten raw
Common in: Peruvian, Nikkei, Bolivian

Storage

Refrigerated. Refrigerate after opening; freeze leftovers in small portions.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 40 kcal
Protein: 1.87 g
Carbohydrate: 8.81 g
Fat: 0.44 g
Fibre: 1.5 g
Sugars: 5.3 g

USDA FoodData Central: Peppers, hot chili, red, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Bell pepper — Roasted yellow pepper blended with a little hot chilli or turmeric for colour; less fruity.
Chilli sauce (sriracha-style) — A little milder chilli sauce with yellow pepper purée.