Peruvian Aji Amarillo Paste

Bring a large pot of water to a boil. Meanwhile, wearing gloves, remove the stems from the ají amarillo. Score each chili lengthwise with a paring knife and remove the seeds and white veins — these hold the harshest heat and removing them gives the paste a moderate, fruity heat rather than a face-melting one. Add the chilis to the boiling water. Blanch for 3 minutes. Drain, discard the blanching water, and repeat the blanch with fresh boiling water two more times. Three blanches is the traditional method for removing the raw, sharp bitterness of the ají amarillo while preserving its distinctive fruity flavor and vivid orange color. Do not skip the multiple blanches.

Transfer the drained, blanched chilis to a blender. Add the neutral oil and salt. Blend on high for 2–3 minutes until completely smooth — the paste should be velvety with no fiber or skin texture. If the blender struggles, add water one tablespoon at a time. Taste and adjust salt. The finished paste should taste of fruity, tropical warmth — think a moderately hot chili with notes of mango and passion fruit. Strain through a fine-mesh sieve if you want a particularly silky paste for refined applications like causa. Store refrigerated in an airtight jar for up to 2 weeks, or freeze in ice cube trays for up to 6 months.