Pasa de Aji Mirasol

Pasta de Aji Mirasol

Adapted from The Art of Peruvian Cuisine, by Tony Custer

I did not have the proper peppers. Aji Mirasol is a yellow or orange colored pepper.

I used my dried peppers from Mexico, California and New Mexico. Not certain what they were just various sizes of dark and light red chilies.

• 2 tablespoons vegetable oil
• 1 lb (500 grams) dried aji marisol (I used about 1.5 handfuls of ? dried chilies, 2 big ones about 10 little ones)
• Water

Stem and seed the ajies. Toast them in a dry skillet over high heat for a few minutes (careful- the odor can be painful on the breathing and eyes), then put them in boiling water for a few minutes. If you are worried that the chilies will be too spicy, change the water and blanch the chilies again (a third time if necessary, but I found twice was just right). In a blender or food processor with steel blade, process the ajis with just enough vegetable oil and water to make a thick paste. Push the mixture through a sieve and discard remaining skins.