Aji Amarillo Paste - cooking recipe

Ingredients

1 1 lb tabasco peppers or 1 lb cumari pepper
2 tablespoons vegetable oil

Preparation

Boil chilis in a saucepan with water for about 5 minutes; drain and repeat 3 times.
Cut seed and devein chilies; you can also peel some to reduce the heat, if desired.
Blend with oil until you get a creamy paste.
NOTE: If using the dried mirasol chile, you will probably need to add water to achieve a creamy paste.