Pasta De Aji Amarillo Olla De Barro 213 g

A golden, smooth, and fragrant paste, ready to serve as the base of Peruvian cuisine. Pasta aji amarillo contains finely processed yellow chilli flesh, delivering that unmistakable fruity flavour that warms the palate without overpowering other ingredients.

It has a velvety, thick texture, perfect for melting directly into hot oil for a soffritto or for mixing cold with fresh cheeses, cream, or mayonnaise. The heat is balanced, warm, and aromatic, with notes vaguely reminiscent of ripe sweet peppers but with a distinctly Andean vibrancy.

The heart of the Peruvian table

If there is one ingredient that defines Peru's gastronomic identity, it is undoubtedly ají amarillo. In Andean homes and picanterías, the aroma of yellow chilli sizzling alongside red onion and garlic marks the beginning of almost every everyday dish.

For those who grew up with these flavours, the golden colour on the plate is synonymous with home and family meals. Having a ready-made paste to hand allows you to recreate those very same bases without having to clean, blanch, and blend fresh chillies every time.

How to use pasta aji amarillo in your dishes

Using this seasoning is simple, but it requires following the classic steps of South American cooking to bring out its best. The main secret lies in the initial cooking of the base.

Heat two tablespoons of oil in a large pan and soften a finely chopped red onion. Once the onion becomes translucent, add one or two teaspoons of pasta aji amarillo and gently fry over a low heat for about four to five minutes. This step removes the raw edge of the chilli and enhances all of its natural aromas.

If you prefer to use it cold for quick dressings, blend it directly with mayonnaise, a few drops of lime juice, and a pinch of salt. You will get a versatile dipping sauce in seconds, ideal for chips or fried snacks.

Most famous recipes

• Ají de gallina: a rich, thick sauce made from shredded chicken, bread soaked in milk, walnuts, and a generous amount of yellow chilli paste, served with white rice and hard-boiled eggs.
• Papa a la huancaína: boiled potato slices coated in a velvety sauce made by blending chilli paste with fresh cheese, evaporated milk, and salted crackers.
• Causa limeña: a cold layered dish of mashed potatoes seasoned with chilli paste and lime, filled with tuna or chicken and avocado.
• Lomo saltado: strips of beef stir-fried over high heat in a wok with red onion, tomatoes, and a touch of paste to bind the pan juices.
• Classic ceviche: added in small amounts to the lime and onion marinade to impart warmth, aroma, and a golden hue to raw fish.

Food and drink pairings

Dishes made with this base pair magnificently with neutral starches that balance the spice. Garlic-infused white rice, boiled potatoes, fried cassava, and choclo corn are ideal accompaniments.

In the glass, the traditional choice is a crisp, light lager to cleanse the palate between bites. If you prefer wine, choose an aromatic, mineral white served well chilled, or stick to the classic by mixing a refreshing cocktail made with pisco and lime juice.

Occasions to serve it

It is an everyday ingredient that fits the rhythm of the entire week. You can use a dash to liven up a quick chicken breast on a Tuesday evening, or spend Sunday morning slowly preparing an ají de gallina for friends.

At casual dinners, it becomes the centrepiece when turned into a sharing dip. Serve it in small bowls alongside plantain crisps, warm empanadas, or bites of fried fish for a distinctive aperitif.

Differences with other chilli pastes

Unlike ají panca paste, which has a dark red colour and toasted, smoky notes with almost no heat, this yellow version is brighter, fruitier, and more pungent. It should also not be confused with ají rocoto, which carries a much more intense, immediate fiery heat.

The thick, uniform consistency of the jarred paste ensures even cooking throughout, avoiding the bits of skin that can be unpleasant on the palate when preparing whole chillies at home.

How to store the open jar

Before opening, you can conveniently keep the jar in the pantry, away from heat sources and direct sunlight. Once opened, the product must be kept tightly closed in the refrigerator.

To keep it fresh for longer, always use a clean, dry spoon to remove the desired amount. A useful tip is to level the surface of the paste and cover it with a thin layer of olive or vegetable oil before replacing the lid, creating a natural barrier against air.

Kitchen yield and dosage

The 213-gram jar offers excellent yield, as a small amount is enough to impart deep colour and intense flavour to your dishes. With a single jar, you can prepare meals for four to six people across at least five or six separate recipes.

Who this ingredient is for

This jar is designed for lovers of Latin American cuisine who want to prepare traditional dishes without shortcuts that compromise their flavour. It is also perfect for adventurous cooks looking for a savoury paste to enrich soups, marinades for white meats, and homemade mayonnaises.

It is not suitable for those seeking extreme heat like habanero, nor for those who prefer foods completely free from spicy notes.

Frequently asked questions

Is this pasta aji amarillo very hot?

The heat level is medium and warm, never overpowering. The flesh is processed after removing most of the seeds and internal membranes, allowing the chilli's distinctive fruity aroma to take centre stage.

Can I use it raw directly on dishes?

Yes, it is excellent stirred into mayonnaise, sour cream, or spreadable cheese to create quick dips, although it releases its fullest aroma when gently fried for a few minutes.

How long does it keep once opened?

Stored tightly closed in the refrigerator and scooped with clean utensils, it retains its aromatic qualities for several weeks.

Can it be frozen if I don't finish it in time?

Certainly. You can portion it into an ice cube tray: this way you will always have individual portions ready to drop straight into the pan during your soffritto.