Ingredients:

  • 4-6 aji amarillo chilies, dried (approximately 50 grams)
  • 1/2 cup (120 ml) boiling water
  • 3 cloves garlic, minced
  • 1/2 teaspoon (2 g) cumin
  • 1/2 teaspoon (3 g) sea salt
  • 1 tablespoon (15 ml) olive oil
  • Juice of 1 lime (around 30 ml)

Instructions:

  1. Remove stems and seeds from dried aji amarillo chilies. Rinse briefly under water to remove any dirt.
  2. Place chilies in a small bowl and cover with boiling water. Let them steep for about 10 minutes until soft.
  3. Transfer softened chilies to a blender or food processor. Add minced garlic, cumin, salt, olive oil, and lime juice.
  4. Blend on high until you achieve a smooth paste, adding more soaking liquid as needed to reach desired consistency.
  5. Transfer the paste to a clean jar. Allow it to cool before sealing. Refrigerate for up to 2 weeks or freeze for longer storage.