A vibrant orange color and elegant heat that define the soul of the Peruvian table. This silky base is the invisible ingredient that turns simple stews into something memorable. An essential, smooth and bold staple to wake up any sofrito.
Cut the yellow chilies lengthwise and remove stems, seeds and veins. Work carefully and do not touch your eyes; this is where the heat is controlled from the start.
Cover the chilies with water and boil for 8 minutes, until the skin loosens and the aroma loses its raw edge. Drain and let them cool just enough to handle.
Peel the chilies with a bit of patience: the skin should come off easily after boiling. If a small bit resists, do not fight it forever; remove the thicker skin for a smoother paste.
Blend the peeled chilies with the vegetable oil and salt for 1 minute, until the paste is smooth, glossy and thick. If the blender struggles, add just a small splash of clean water; do not turn it into a watery sauce.
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the paste to a clean glass jar and let it cool before closing. It should be deep orange, silky and clearly spicy; use it as a base for sofritos, sauces and stews.
