Out of Aji amarillo paste, one case
Aji amarillo paste substitute: Peruvian chili alternatives
6 options, ranked, with the exact amount
Use Yellow bell pepper + habanero
Same amount as the aji amarillo paste
The best aji amarillo paste substitutes are yellow bell pepper with habanero (1:1), Hungarian wax peppers (1:1), or a blend of sweet peppers with jalapeño (1:1). For lomo saltado specifically, use yellow bell pepper with a touch of habanero for authentic flavor.
- Verdict —
- Works
- Best for —
- lomo saltado
One casethe full aji amarillo paste card
Every option, one card
Ranked| # | Substitute | Instead of aji amarillo paste | Verdict |
|---|---|---|---|
| 1 | Yellow bell pepper + habanerolomo saltado | Same amountWorks | Works |
| 2 | Hungarian wax peppersgeneral Peruvian cooking | Same amountWorks | Works |
| 3 | Sweet peppers + jalapeñomild Peruvian dishes | Same amountTweak it | Tweak it |
| 4 | Aji amarillo powder + oilwhen you have aji amarillo powder | 1 tsp powder + 2 tsp oilWorks | Works |
| 5 | Harissa pastewhen you want similar heat | Same amountTweak it | Tweak it |
| 6 | Homemade aji amarillo pasteauthentic Peruvian dishes | Same amountWorks | Works |
Yellow bell pepper + habanero
similar taste and texture
Blend of sweet yellow bell pepper with spicy habanero to mimic aji amarillo's unique flavor profile
- Best for
- lomo saltado, Peruvian dishes, when you want authentic flavor, sauces and marinades, traditional recipes
Use 3 parts yellow bell pepper to 1 part habanero. Roast peppers first, then blend with a little oil and salt. This combination best replicates aji amarillo's fruity sweetness with medium heat.
Hungarian wax peppers
similar taste and texture
Yellow-orange peppers with similar heat level and fruity flavor to aji amarillo
- Best for
- general Peruvian cooking, when you want similar heat level, sauces, marinades, salsas
Hungarian wax peppers have a similar heat level (30,000-50,000 SHU) and fruity flavor. Roast and blend with oil for paste consistency. Slightly less sweet than aji amarillo but very close.
Sweet peppers + jalapeño
different taste, similar texture
Blend of sweet yellow or orange peppers with jalapeño for balanced heat and sweetness
- Best for
- mild Peruvian dishes, when you want less heat, family-friendly recipes, sauces, dressings
Use 4 parts sweet peppers to 1 part jalapeño. This creates a milder version that's still flavorful. Good for those who find aji amarillo too spicy.
Aji amarillo powder + oil
identical taste, similar texture
Dried aji amarillo powder mixed with oil to create paste consistency
- Best for
- when you have aji amarillo powder, quick substitutions, all aji amarillo uses, authentic flavor
Mix aji amarillo powder with olive oil to create a paste. Use 1 teaspoon powder with 2 teaspoons oil for best consistency. This is the closest substitute if you can find the powder.
Harissa paste
different taste, similar texture
North African chili paste with similar heat level but different flavor profile
- Best for
- when you want similar heat, fusion dishes, sauces, marinades
Harissa has similar heat level but different flavor (smoky, earthy vs. fruity). Works in a pinch but will change the dish's flavor profile significantly. Good for heat but not authentic Peruvian taste.
Homemade aji amarillo paste
identical taste and texture
Make your own paste using fresh aji amarillo peppers when available
- Best for
- authentic Peruvian dishes, when fresh peppers are available, best flavor match, traditional recipes
Roast fresh aji amarillo peppers, remove seeds and stems, then blend with a little oil, salt, and a touch of vinegar. This is the best substitute if you can find fresh peppers.
How it behaves in this recipe
Aji amarillo paste is essential for authentic Peruvian cuisine, particularly in dishes like lomo saltado, aji de gallina, and causa. The paste provides both heat and a unique fruity sweetness that's difficult to replicate. When substituting, it's important to consider both the heat level and the fruity flavor profile to maintain the dish's authenticity.
Tips for substituting aji amarillo paste
8 tips- Aji amarillo paste is essential for authentic Peruvian cuisine, especially lomo saltado
- The paste adds both heat and fruity sweetness - choose substitutes that can provide both
- Roast peppers before blending to enhance their natural sweetness and remove raw flavors
- Aji amarillo has a unique flavor that's hard to replicate exactly - yellow bell pepper + habanero comes closest
- For lomo saltado specifically, the yellow bell pepper + habanero blend works best
- If using harissa as a substitute, add a touch of honey or sugar to balance the smoky flavor
- Aji amarillo paste is typically used in small amounts - a little goes a long way
- Store homemade paste in the refrigerator for up to 2 weeks or freeze for longer storage
Notes on aji amarillo paste
- Use aji amarillo powder mixed with oil for the closest flavor match
- Try Hungarian wax peppers for similar heat and fruity flavor
- Make a blend of yellow bell pepper and habanero for authentic taste
- Use harissa with added sweetness for heat but different flavor profile
- Create a homemade paste using fresh aji amarillo peppers when available
Questions
7 questionsWhat is the best substitute for aji amarillo paste in lomo saltado?
For lomo saltado, use a blend of yellow bell pepper and habanero (3:1 ratio). Roast the peppers first, then blend with oil and salt. This combination best replicates aji amarillo's fruity sweetness with medium heat that's essential for authentic lomo saltado.
Can I use harissa instead of aji amarillo paste?
Yes, harissa can work as a substitute for heat, but it will change the flavor profile significantly. Harissa is smoky and earthy while aji amarillo is fruity and sweet. If using harissa, add a touch of honey or sugar to balance the flavor.
What does aji amarillo paste taste like?
Aji amarillo has a fruity, slightly sweet flavor with medium heat (30,000-50,000 SHU). It's not as hot as habanero but spicier than jalapeño, with a unique flavor profile that's essential to Peruvian cuisine.
Where can I buy aji amarillo paste?
Aji amarillo paste is available at Latin American grocery stores, online retailers, and some specialty food stores. Look for brands like Inca's Food or Goya. You can also find it in the international section of larger supermarkets.
How do I make aji amarillo paste from fresh peppers?
Roast fresh aji amarillo peppers until charred, remove seeds and stems, then blend with a little oil, salt, and a touch of vinegar until smooth. This homemade version will have the most authentic flavor.
Is aji amarillo paste spicy?
Aji amarillo paste has medium heat - it's spicier than jalapeño but not as hot as habanero. The heat level is generally considered moderate and approachable for most people, with a pleasant fruity sweetness that balances the spice.
Can I use aji amarillo paste in non-Peruvian dishes?
Yes, aji amarillo paste can add interesting heat and flavor to various dishes, but it's most commonly associated with Peruvian cuisine and works best in those flavor profiles. It pairs well with seafood, chicken, and vegetables.