On the jar: Maghreb Pasta De Ají
blend · curry paste
WORLD-RANKED KITCHENPrep 10 minMaghreb Pasta de Ají
Independent adaptation of a publicly published Gastón Acurio recipe. Not affiliated with, sponsored by, or endorsed by Gastón Acurio.
From a world-ranked kitchen.
Ratio
Ingredients
- Mirasol Chile — 2¼ lb (1 kg) dried mirasol chiles, seeded (1020 g)
- Water — ½ cup (120 ml) boiling water
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Maghreb Pasta De Ají wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Gastón Acurio. Peruvian. Cited awards include: Latin America's 50 Best: Lifetime Achievement 2013; World's 50 Best (Astrid y Gastón / orbit).
Originally published as Pasta de Ají Mirasol (~800 g / 1¾ lb).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gastón Acurio / Phaidon *Peru: The Cookbook* (howtoperu extract) (published as “Pasta de Ají Mirasol (~800 g / 1¾ lb)”). Full citation lives in Provenance.