Ají Amarillo Paste

Ají Amarillo Paste

Sea bass with sweet potato purée in ají amarillo paste
Servings:	1
Calories per serving:	124
Ready in:	15 minutes
Prep. time:	10 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

A spicy chilli paste, traditionally served with Pachamanca in olla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

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!

• Dried ají amarillo available from South Devon Chilli Farm but I assume the recipe quantity is for fresh chillies rather than dried. They also do them fresh, but at £2.50 for 4 chillies, it will be an expensive meal!
• Key limes. Pretty impossible to get here, so suggest the use of one normal lime instead.

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

Servings

Servings: 20 - Makes 2 cups of ají amarillo paste

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