Chili Paste From 'Ceviche: Peruvian Kitchen'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated July 08, 2019
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This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili. This week, we are using it to make amarillo chili paste (used in Morales's Don Ceviche, Tamales de Queso, and Picante de Cuy Mentiroso) as well as panca chili paste (used in the Picante de Cuy Mentiroso).

Reprinted with permission from Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Antichuchos, Tiraditos, Alfajores, and Pisco Cocktails by Martin Morales. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Details

Chili Paste From 'Ceviche: Peruvian Kitchen'

Active 20 mins
Total 20 mins
Makes 3/4 cup

Ingredients

  • 1 tablespoon vegetable oil
  • 3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, minced

Directions

  1. Put vegetable oil in a large, heavy saucepan. Heat over medium heat and then add chilies and onion. Saute over low heat for about 10 minutes, stirring regularly.

  2. Add garlic and saute for 5 minutes until everything is very soft, being careful to make sure it doesn't take on any color.

  3. Put the contents of the saucepan into a food processor or blender and blitz until smooth. Store in the fridge in a sterilized jar.

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