Aji Amarillo Paste

Origin: Peru. A paste made from the aji amarillo chili (a bright yellow-orange Peruvian pepper with a distinct fruity heat), blended with a little oil, forming the backbone flavor of much of Peruvian cuisine.

Flavor Profile: Fruity and moderately hot, with a flavor often described as similar to a habanero crossed with a mango, less purely sharp than many other chili pastes.

Culinary Uses: Foundational ingredient in causa, aji de gallina, and countless Peruvian sauces and stews; used as a flavor base rather than a finishing condiment.

Regional Variations: Fresh aji amarillo paste (blended raw) differs from the more commonly exported bottled/jarred version, which is often milder due to processing.

Storage: Refrigerate; keeps a couple of weeks. Freezes very well and is often frozen in small portions for cooking use.