Pasta de Ají Amarillo Recipe (Peruvian Ají Amarillo Paste)

Yields: 3 cups
Conversion Chart:   Here >>

Chef's Notes:
Ají amarillo is sold frozen in one pound bags at specialty Latin markets.

Ingredients:
6 lb. Frozen ají amarillo, thawed
¾ cup Canola oil

Procedure:
1. Thaw the ají amarillo in a colander. Split open the ajís lengthwise and remove the seeds and veins using a spoon. Bring a saucepan of water to a boil and blanch the ajís until yellow foam rises to the top of the water (about 2 minutes).
2. Remove from the heat and strain.
3. Transfer the ajís to a blender and puree with the canola oil.
4. Pass the ingredients through a fine mesh sieve. Reserve the paste in a sealed container for up to
two weeks in the refrigerator.




School: Culinary Institute of America
Recipe Type: Authentic
Submitted By: Culinary Institute of America
Recipe Author: Culinary Institute of America
Recipe Source: http://www.ciaprochef.com/CFA/peru/Peru_Recipes.pdf