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“This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.”

Ingredients Nutrition

  • 1 lb fresh aji amarillo chilies or 1 lb dried aji mirasol chiles or 1 lb cayenne pepper or 1 lb tabasco peppers or 1 lb cumari pepper
  • 2 tablespoons vegetable oil


  1. Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
  2. Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
  3. Blend with oil until you get a creamy paste.
  4. NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.

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