Out of Aji amarillo paste, one case
Aji amarillo paste substitute for lomo saltado
5 options, ranked, with the exact amount
Use Yellow bell pepper + habanero
3 parts yellow bell pepper to 1 part habanero
For lomo saltado, the best aji amarillo paste substitute is yellow bell pepper with habanero (3:1 ratio). Roast the peppers first, then blend with oil and salt. This combination well replicates aji amarillo's fruity sweetness with medium heat essential for authentic lomo saltado.
- 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 | 3 parts yellow bell pepper to 1 part habaneroWorks | Works |
| 2 | Hungarian wax pepperslomo saltado | Same amountWorks | Works |
| 3 | Aji amarillo powder + oillomo saltado | 1 tsp powder + 2 tsp olive oilWorks | Works |
| 4 | Sweet peppers + jalapeñomild lomo saltado | 4 parts sweet peppers to 1 part jalapeñoTweak it | Tweak it |
| 5 | Homemade aji amarillo pasteauthentic lomo saltado | Same amountWorks | Works |
Yellow bell pepper + habanero
similar taste and texture
The good blend for lomo saltado - sweet yellow bell pepper provides the fruity base while habanero adds the right amount of heat
- Best for
- lomo saltado, authentic Peruvian flavor, when you want the closest match, traditional recipes
Roast both peppers until charred, remove seeds and stems, then blend with 2 tablespoons olive oil and ½ teaspoon salt. This creates the most authentic substitute for lomo saltado.
Hungarian wax peppers
similar taste and texture
Yellow-orange peppers with similar heat level and fruity flavor that work well in lomo saltado
- Best for
- lomo saltado, when you want similar heat level, Peruvian dishes, sauces and marinades
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 for lomo saltado.
Aji amarillo powder + oil
identical taste, similar texture
Dried aji amarillo powder mixed with oil - the closest substitute if you can find the powder
- Best for
- lomo saltado, when you have aji amarillo powder, authentic flavor, quick substitutions
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 for lomo saltado if you can find the powder.
Sweet peppers + jalapeño
different taste, similar texture
Milder alternative that still provides good flavor for lomo saltado
- Best for
- mild lomo saltado, family-friendly version, when you want less heat, beginner cooks
Use yellow or orange sweet peppers with jalapeño. This creates a milder version that's still flavorful. Good for those who find aji amarillo too spicy but still want authentic flavor.
Homemade aji amarillo paste
identical taste and texture
Make your own paste using fresh aji amarillo peppers when available
- Best for
- authentic lomo saltado, when fresh peppers are available, best flavor match, traditional recipes
Roast fresh aji amarillo peppers until charred, remove seeds and stems, then blend with a little oil, salt, and a touch of vinegar. This is the best substitute for lomo saltado if you can find fresh peppers.
How it behaves in this recipe
Lomo saltado is a classic Peruvian dish that combines stir-fried beef with onions, tomatoes, and French fries, all tossed in a sauce that includes aji amarillo paste. The paste is essential for the authentic flavor - it provides both heat and fruity sweetness that complements the beef and vegetables. Without it, the dish loses its distinctive Peruvian character.
Tips for substituting aji amarillo paste
8 tips- Aji amarillo paste is essential for authentic lomo saltado - it provides both heat and fruity sweetness
- For lomo saltado, the paste is typically used in the sauce that coats the beef and vegetables
- The yellow bell pepper + habanero blend works best because it replicates both the heat and fruity sweetness
- Roast peppers before blending to enhance their natural sweetness and remove raw flavors
- Aji amarillo paste is used in small amounts in lomo saltado - a little goes a long way
- The paste should be added to the sauce mixture, not directly to the hot pan
- Store homemade paste in the refrigerator for up to 2 weeks or freeze for longer storage
- If using harissa as a substitute, add a touch of honey or sugar to balance the smoky flavor
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
6 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 make lomo saltado without aji amarillo paste?
Yes, you can make lomo saltado without aji amarillo paste, but it won't have the authentic Peruvian flavor. The paste adds both heat and fruity sweetness that's essential to the dish. Use the yellow bell pepper + habanero blend as the best substitute.
How much aji amarillo paste should I use in lomo saltado?
Use about 1-2 teaspoons of aji amarillo paste per serving of lomo saltado. The paste is added to the sauce mixture that coats the beef and vegetables. Start with less and add more to taste.
What does aji amarillo paste taste like in lomo saltado?
In lomo saltado, aji amarillo paste adds a fruity, slightly sweet heat that complements the beef, onions, and tomatoes. It's not overpoweringly spicy but provides a pleasant warmth and unique flavor that's essential to the dish.
Can I use harissa instead of aji amarillo paste in lomo saltado?
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.
Where can I buy aji amarillo paste for lomo saltado?
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.