Goya Yellow Hot Amarillo Chilli Paste, 213g

Goya Aji Amarillo Yellow Hot Chilli Paste is a ready-to-use paste made from ají amarillo peppers - the bright yellow chilli that sits at the heart of Peruvian cooking. These peppers grow along the Andean coastline and carry a flavour that is genuinely unlike most chillies you'll find in a British kitchen: fruity and almost tropical in its sweetness, with a warmth that builds steadily rather than hitting you all at once. Goya has been producing authentic Latin pantry staples since 1936, and this paste captures the character of the pepper faithfully - no shortcuts, no filler.

A spoonful stirred into mayonnaise makes the dipping sauce for papa a la huancaína, the Peruvian potato dish that is hard to stop eating once you've started. Blend it into a marinade for chicken thighs with garlic, cumin and a little lime juice and the result is one of those midweek dinners that people ask for again. It gives a proper Peruvian ceviche its characteristic warmth, lifts a fish stew in a way that chilli flakes simply can't, and stirred into a bowl of scrambled eggs with some coriander it's a very good reason to get up in the morning. The heat is genuine - around the level of a cayenne - but always balanced by that distinctive fruity note.

Why we love it:

• Made from ají amarillo peppers - the cornerstone chilli of Peruvian cuisine, prized for its fruity tropical heat rather than straight firepower
• A flavour profile that genuinely stands apart: bright, fruity warmth with none of the sharpness or bitterness of many chilli pastes
  
• Ready to use straight from the jar - no blending, soaking or toasting needed
• Goya Foods has been the trusted name in authentic Latin American and Caribbean pantry ingredients since 1936
  
• Versatile across Peruvian classics and everyday cooking - marinades, sauces, dips, eggs, seafood and soups
• Gluten-free and suitable for vegans and vegetarians

How to use:

• For ají amarillo mayonnaise (the essential dipping sauce), stir 1–2 tsp of paste into 4 tbsp of good mayonnaise with a squeeze of lime juice. Serve alongside boiled new potatoes, roasted sweet potato wedges, or grilled prawns.
  
• For a Peruvian-style marinade, blend 2 tbsp paste with 3 garlic cloves, 1 tsp ground cumin, the juice of 1 lime and 2 tbsp olive oil. Use to marinate 600g chicken thighs for at least 1 hour, then grill or roast at 200°C for 30–35 minutes.
• Add directly to soups, stews and braises for background heat and colour - start with 1 tsp, taste, and add more. Works particularly well with seafood, chicken and root vegetables.

More information:

• Gluten-free; suitable for vegetarians and vegans
  
• Store in a cool, dry place. Once opened, refrigerate and use within 15 days.
  
• Allergens: none
  
• Ingredients: Yellow hot peppers (ají amarillo), salt, citric acid (acidulant)