* 450 g (1lb) Ají amarillo, (yellow Peruvian chilli pepper)
* 2 Key limes, juiced
* Sea salt, to taste

===Method===
* 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.

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