Ingredients:

  • 1 lb Fresh or Frozen Aji Amarillo Peppers
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 1 tsp Kosher salt
  • 1 tbsp Fresh lime juice
  • 1 clove Garlic, smashed
  • Water for blanching

Instructions:

  1. Prep the peppers. Wash the 1 lb of peppers thoroughly and remove the stems. Wear your gloves for this!
  2. De seed and devein. Slice each pepper lengthwise. Scrape out all the seeds and the white internal ribs. Note: This is where 90% of the heat lives, so be thorough.
  3. The first blanch. Bring a large pot of water to a rolling boil (approx 100°C). Drop the peppers in and boil for 2 minutes until the skins start to slightly loosen.
  4. The ice bath. Immediately plunge the peppers into a bowl of ice water. This stops the cooking and locks in that electric orange color.
  5. The second blanch. Drain the peppers and put them back into a fresh pot of boiling water for another 5 minutes until the flesh is very soft and tender.
  6. Peel the skins. Under cool running water, gently slide the skins off the pepper flesh. They should slip off easily after the double blanch.
  7. Combine ingredients. Place the softened pepper flesh, 1 tbsp neutral oil, 1 tsp kosher salt, 1 tbsp lime juice, and the smashed garlic clove into your blender.
  8. Execute the emulsion. Start on low speed and gradually increase to high. Blend for 3 minutes until the mixture is completely smooth and glossy.
  9. Strain for perfection. For the ultimate texture, push the paste through a fine mesh sieve using the back of a spoon.
  10. Chill and set. Transfer to a glass jar and refrigerate. The paste will thicken slightly as it cools.