The 5 Best Aji Amarillo Paste Substitutes

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Aji Amarillo paste may be used in a variety of dishes, from sauces to soups and stews.

The taste of the sauce is quite strong and distinct; it has a lemony tanginess with a somewhat peppery finish.

It is used in Peruvian recipes as a source of heat and as an addition to enhance the tastes of other ingredients.

Aji Amarillo paste is often offered canned and may be obtained in almost any South American store.

If you can’t obtain aji Amarillo paste, you can easily manufacture it yourself.

If you can’t locate a South American market near you, you may buy aji Amarillo paste online.

If aji Amarillo paste is unavailable in your region or you don’t have the time to prepare it from scratch, various substitutions will provide comparable effects.

In this post, we will identify five of the finest aji Amarillo paste replacements, as well as utilize each option in a dish.

What exactly is Aji Amarillo Paste?

Aji Amarillo paste is a bright orange, thick sauce produced from Aji Amarillo chili peppers as well as lime juice, cilantro, garlic, and salt.

Bolivia, Peru, and Ecuador are home to the Aji Amarillo pepper.

Because of its rising popularity outside of its native area, it has spread to other places.

Aji Amarillo paste is used in a variety of meals, from meats and vegetables to soups and shellfish.

Arroz Chaufa, Anticucho de Pollo, Ceviche, Papa a la Huancaina, Lomo Saltado, Aji de Gallina, and Aji de Camarones are some dishes that employ this sauce.

This paste is popular in Peruvian cuisine and may be found in a variety of local eateries.

It’s also for sale on Amazon.

com for those who wish to use it in their recipes or keep it on hand as a condiment.

When combined with the correct ingredients, this sauce may provide an excellent flavor that enhances any meal.

The 5 Best Aji Amarillo Paste Substitutes

Don’t worry if you can’t locate aji Amarillo paste in your local food shop.

Several alternatives may be used to have the same effect as the original sauce.

1 Chilean pepper

Chipotle peppers are created by smoking jalapeño peppers.

They are dried to make storage and transportation easier.

Traditionally, these peppers are smoked over pecan or mesquite wood.

This is why they have a characteristic smokey taste that some people appreciate, similar to bacon or ham.

The heat is noticeable but not oppressive.

As a consequence, it is ideal for individuals who cannot tolerate spicy cuisine or want to reduce the heat.

Most supermarket shops and internet vendors sell chipotle pepper powder.

For example, it is available on for less than $8 a jar.

It is also often used to prepare taco meat and chili sauce.

2 Pablano peppers, roasted

Pablano peppers may also be used in place of Aji Amarillo paste.

They are often packed with cheese and served with other foods like fajitas or burgers.

Its taste characteristic makes them suitable for a wide range of recipes.

These peppers are usually pale in color, however their color may vary greatly depending on how ripe they are when plucked.

While somewhat spicy, the heat level is not as intense as that of chipotle peppers.

Pablano peppers are native to Mexico and may be used to produce salsa or southwestern cuisine.

When cooked correctly, these peppers may be a delightful complement to any dinner.

They are available in most grocery shops and through a variety of internet merchants.

3 Aji Amarillo Chiles, dried or frozen

Another approach is to use aji Amarillo peppers that have been dried or frozen.

This will not only add hot flavor to your cuisine, but it will also deliver an additional fiery sensation that some people may find too excessive.

While fresh, these peppers do not freeze well and must be added after cooking.

Since they are dried, they are usually marketed in powdered form.

As a consequence, they could be simpler to obtain than fresh ones, but they might not keep as long in your pantry.

Since these peppers are so firm, it is practically difficult to ground or combine them into a paste.

Before being collected and sold commercially, just the seeds are usually removed.

Remove the seeds to make the pepper less spicy.

4 Scotch Bonnet Chilis

If you can stomach the heat, you may use scotch bonnet peppers for the Aji Amarillo paste.

They are similar to habaneros and may be found fresh outside of the Caribbean.

This may make it difficult for some individuals to swap them for the original sauce.

Consider yourself fortunate if you can get these peppers at your local grocery shop.

Each pepper has a different level of heat.

As a consequence, the amount of heat in your dish may vary based on the peppers you choose.

This Jamaican pepper was called after the Scotch bonnet (cap) because of its likeness to one.

They are available in several European ethnic markets but are uncommon in most supermarket shops.

5 Habanero Chilis

The last option is to utilize habanero peppers.

They are incredibly spicy, but have a pleasant fruitiness that makes them suitable for a variety of meals.

Remove the seeds from the habanero pepper before adding it to the meal to prevent hot areas.

You should also use rubber gloves while handling these peppers since they may burn your hands if you don’t.

If possible, use a mask since the fumes from these peppers may be irritating.

Habanero peppers are typically used to make spicy sauce, but they may also be purchased fresh at specialist shops or grocery stores.

Unfortunately, they are sometimes prohibitively pricey and are typically only accessible during the summer.


Aji Amarillo paste is used in a variety of South American cuisines.

Since these foods might be difficult to get outside of South America, many people are seeking for the finest replacements that would enable them to make them at home.

frozen Aji Amarillo chilies, scotch bonnet peppers, and habanero peppers are all appropriate substitutes for aji Amarillo paste. roasted poblano peppers, dried chipotle pepper powder

Each one has a distinct texture and taste character, so choose the best substitution according on your cooking preferences.

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