This chilli paste is use in many peruvian recipes especially in ceviches (we have even done a sorbet and is great with pasta). It can be freeze in small containers so that it can be easily thawed when needed.



1lb (½ kg) ají amarillo


½ cup sugar


¼ cup vinegar


2 tbsp vegetable oil




Wash, stem, seed and devein ají amarillo. Place in a large pot of cold water and bring to the boil. Reduce heat and simmer for 30-40 minutes until ajíes are soft. Strain ajíes and place in a blender or the bowl of a food processor fitted with a steel blade. Add the other ingredients. Blend to form a creamy paste. Press through a fine mesh sieve to remove any pieces of skin.