Have you ever tasted something so delicious that it made your mouth water?
If so, then you know what it’s like to taste aji amarillo paste.
This Peruvian condiment is made from yellow chilies and can be used to add a spicy kick to dishes.
While aji amarillo paste is relatively easy to find in stores, it can be expensive.
If you’re looking for a more budget-friendly option, there are several substitutes that can be used in its place.
Here are 11 of the best substitutes for aji amarillo paste – all of which will give your dishes an extra zing!
What is Aji Amarillo Paste?
Aji Amarillo paste is a spicy condiment made from the yellow aji amarillo pepper, which is native to Peru.
It has a bright orange-yellow color and a mild to medium heat level that ranges from 5,000 to 30,000 Scoville Heat Units (SHU).
The flavor of the paste is slightly sweet with notes of citrus and tropical fruit.
The peppers are usually dried before being ground into powder or mashed into a paste.
The paste can be used as an ingredient in many dishes such as ceviche, stews, soups, sauces and marinades.
It’s also commonly used as an accompaniment for grilled meats like steak or chicken.
Aji Amarillo paste can be found in Latin American grocery stores or online retailers.
When purchasing it online make sure you check the ingredients list for preservatives or additives that may affect its flavor profile.
The 11 Best Substitutes For Aji Amarillo Paste
Aji Amarillo paste is a key ingredient in many Peruvian dishes, but it may be hard to find.
If you’re looking for an alternative, here are 11 substitutes that will still give you the same flavor and texture:
1 – Chipotle Peppers
Chipotle peppers are a type of smoked jalapeño pepper.
They have a smoky, spicy flavor that adds depth and complexity to dishes.
Chipotle peppers can be used in sauces, salsas, marinades, and more.
Chipotle peppers can be used as an alternative to Aji Amarillo paste for those looking for a smokier flavor profile in their dish.
To substitute chipotles for Aji Amarillo paste, use 1 tablespoon of minced chipotle pepper per 2 tablespoons of Aji Amarillo paste called for in the recipe.
2 – Roasted Pablano Peppers
If you’re out of Aji Amarillo paste, why not try roasted poblano peppers?
Roasting poblano peppers brings out their sweet flavor and adds smoky notes.
They are milder than jalapenos but still have some heat. Poblanos can be used in place of Aji Amarillo paste for dishes like enchiladas or chiles rellenos.
3 – Dried or Frozen Aji Amarillo Chiles
Aji Amarillo chiles can be used in many dishes, including soups, stews, sauces, marinades, salsas and more.
When dried or frozen they can be ground into powder or paste for use as an ingredient in recipes.
Dried Aji Amarillo chiles can also be rehydrated for use in cooked dishes such as ceviche or empanadas.
Pro Tip: If you’re using the dried form of Aji Amarillo Chiles it’s best to soak them overnight before grinding them into powder or paste! This will help bring out their full flavor and make them easier to work with.
4 – Scotch Bonnet Peppers
Scotch bonnet peppers are a type of chili pepper that is native to the Caribbean.
They are also known as ‘boabs’ or ‘bonney peppers’.
The peppers have a distinctively sweet and fruity flavor, with a heat level that can range from mild to very hot.
Scotch bonnet peppers are used in many Caribbean dishes, such as jerk chicken and curries.
They can be used fresh or dried, but they should always be handled with care due to their intense heat.
When using them fresh, it’s best to wear gloves and avoid touching your eyes or face while handling them.
Pro Tip: If you want to reduce the heat of Scotch Bonnet Peppers without sacrificing flavor, try roasting them before adding them to your dish! Roasting will bring out the sweetness of the pepper while reducing its spiciness.
5 – Habanero Peppers
Habanero peppers are a type of chili pepper that is native to the Americas.
They are one of the hottest peppers in the world, measuring between 100,000 and 350,000 Scoville heat units (SHU).
Habaneros have a distinct fruity flavor with notes of citrus and tropical fruit.
Habanero peppers can be used as an alternative to Aji Amarillo paste in many dishes.
The intense heat from habaneros will provide a similar level of spiciness as Aji Amarillo paste while also adding a unique flavor profile to your dish.
When using habaneros instead of Aji Amarillo paste, it’s important to remember that they are much hotter than the paste so you should use them sparingly!
6 – Sumac paste
Sumac paste is a Middle Eastern condiment made from ground sumac berries.
It has a tart, lemony flavor and is used as an ingredient in many dishes such as hummus, tabbouleh, and falafel.
Sumac paste can also be used to marinate meats or fish before cooking.
Sumac paste has a unique flavor that’s hard to replicate with other ingredients.
Its tartness adds depth of flavor to any dish it’s added to, while its earthy notes provide balance and complexity.
It pairs well with garlic, onions, tomatoes, parsley and mint for a delicious Mediterranean-style meal.
Pro Tip: To make your own sumac paste at home, simply grind together 1/2 cup of dried sumac berries with 2 tablespoons of olive oil until you get a thick paste-like consistency. Store the mixture in an airtight container in the refrigerator for up to one month!
7 – Turmeric Paste
Turmeric paste is a combination of ground turmeric, oil, and other spices.
It is used as a base for many Indian dishes such as curries, stews, and soups.
Turmeric paste has a deep yellow color and earthy flavor with hints of ginger and pepper.
Turmeric paste can be used to add flavor to any dish without adding too much heat or spice.
It’s also great for marinating meats or vegetables before grilling or roasting them.
For an extra kick of flavor, try adding some garlic powder or cumin to the mix!
Pro Tip: To make your own turmeric paste at home, simply combine equal parts ground turmeric with olive oil in a blender until it forms a thick paste-like consistency. Store it in an airtight container in the refrigerator for up to two weeks!
8 – Paprika
Paprika is a spice made from ground, dried fruits of Capsicum annuum.
It is commonly used to add flavor and color to dishes. Paprika can range in flavor from mild and sweet to hot and spicy, depending on the variety of pepper used.
Paprika has a mild, slightly sweet taste with hints of smokiness.
It’s often used as a garnish for dishes like deviled eggs or potato salad, but it can also be added to soups, stews, sauces and marinades for an extra kick of flavor.
Pro Tip: To get the most out of your paprika, try adding it at the end of cooking so that its flavor isn’t lost in the heat!
9 – Carrot Powder
Carrot powder is a natural food product made from dried and ground carrots.
It has a sweet, earthy flavor and can be used to add color and nutrition to dishes.
Carrot powder can be used in place of fresh carrots in many recipes such as soups, stews, casseroles or baked goods.
It adds a subtle sweetness that complements savory dishes like curries or stir-fries.
Carrot powder also makes an excellent addition to smoothies for added nutrition and flavor.
Pro Tip: To get the most out of your carrot powder, try adding it to warm liquids like broth or milk before adding it to other ingredients in your recipe! This will help the carrot powder dissolve more easily into the dish for maximum flavor and nutrition!
10 – Lime Powder
Lime powder is a seasoning made from ground dried limes.
It has a tart, citrusy flavor that can be used to add zest and brightness to dishes.
Lime powder is commonly used in Middle Eastern, North African, and South Asian cuisines.
It’s an excellent substitute for Aji Amarillo paste as it adds the same bright acidity without the heat of chilies.
Lime powder also works well with other spices like cumin, coriander, and turmeric to create complex flavors in curries or stews.
Pro Tip: To get the most out of lime powder, try adding it at the end of cooking so that its flavor isn’t lost in long-simmering dishes!
11 – Onion Paste
Onion paste is a condiment made from onions that have been cooked and blended into a paste. It can be used as a base for sauces, soups, stews, and other dishes. Onion paste has a strong flavor and aroma that adds depth to any dish.
Onion paste is easy to make at home by cooking onions until they are soft and then blending them with some oil or butter. The resulting mixture should be thick enough to spread on bread or crackers but still thin enough to mix into sauces or dressings.
Pro Tip: To give your onion paste an extra kick of flavor, try adding garlic, herbs, spices, or even cheese! This will add complexity and depth of flavor to any dish you use it in.
What is aji amarillo paste made of?
Aji Amarillo paste is a traditional Peruvian condiment made from ground aji Amarillo chilies, which are a variety of chili peppers native to South America. The paste is a key ingredient in many Peruvian dishes, and is usually prepared from scratch by grinding the chilies along with other spices such as garlic and ginger. The paste has a flavor and aroma that is both sweet and spicy, and is used to add a unique flavor to many dishes.
What is a substitute for aji panca paste?
A great substitute for aji panca paste is ancho powder or ancho paste. Ancho powder and paste are becoming increasingly popular and have similar heat levels to aji panca (1,000 to 1,500 SHU). The flavor of ancho powder and paste is slightly different from pasilla, but still close enough to be a great substitute for aji panca paste. Ancho powder and paste are a great option for those looking for a substitute for aji panca paste.
What is the flavor of aji amarillo?
The aji amarillo pepper has a unique flavor that is both fruity and spicy. These peppers have a Scoville heat rating of 30,000 to 50,000, making them a hot pepper, but the fruitiness of the flavor balances out the heat. It has an intense yellow-orange color that adds to the aesthetic of any dish it is added to. The aji amarillo has a complex flavor that is both sweet and spicy, making it an ideal choice for adding flavor to a variety of dishes.
In conclusion, Aji Amarillo paste is a popular and flavorful condiment used in many Latin American dishes.
If you find yourself without this paste, there are a variety of substitutes that can be used to bring a similar flavor and texture to your recipes.
Some of the best substitutes for Aji Amarillo paste include chipotle peppers, roasted pablano peppers, dried or frozen aji amarillo chiles, scotch bonnet peppers, habanero peppers, sumac paste, turmeric paste, paprika, carrot powder, lime powder, onion paste, and habanero peppers.
Each of these spices and ingredients has its own unique flavor and can be used to bring an exciting twist to your dishes.
So, next time you’re looking for a flavorful substitute for Aji Amarillo paste, try one of these options and enjoy the results.
The 11 Best Substitutes For Aji Amarillo Paste
- Chipotle Peppers
- Roasted Pablano Peppers
- Dried or Frozen Aji Amarillo Chiles
- Scotch Bonnet Peppers
- Habanero Peppers
- Sumac paste
- Turmeric Paste
- Carrot Powder
- Lime Powder
- Onion Paste
- Pick your favorite substitute from the list above.
- Follow cooking directions for your selected substitute with the proper ratio of ingredients.
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.