Charred Aji Amarillo and Potato Dip

Name: Charred Aji Amarillo and Potato Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 4 medium (350 g) fresh aji amarillo peppers, left whole and unpeeled; 1 lb (450 g) yellow potatoes, cut into 1-inch pieces; ½ cup (120 ml) crème fraîche, cold; ⅓ cup (12 g) fresh cilantro leaves, finely chopped; 2 tbsp (30 ml) fresh lime juice; to taste kosher salt; to taste freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil, for drizzling (optional)

From the MyKitchenBank Kitchen

A vibrant, tangy dip made from roasted yellow peppers and potatoes, finished with crème fraîche and fresh cilantro. The aji amarillo peppers are charred to deepen their fruity, slightly smoky flavor, then blended with creamy mashed potatoes for a luxurious texture. Perfect as an appetizer with tortilla chips, vegetables, or alongside grilled meats.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 2 cups (480 ml)

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Steps

Before you start

Preheat your broiler to high
Line a baking sheet with foil for easy cleanup
Have a bowl of ice water ready for the charred peppers
Gather all ingredients so you can work efficiently

1
Char the Aji Amarillo
- Place the whole aji amarillo peppers directly on a preheated broiler rack or over a gas stovetop burner set to high heat.
- If using a broiler, position the baking sheet 2 inches below the heating element.
- Char the peppers for 4–5 minutes, turning them every minute or so with tongs, until the skin is blackened and blistered all over.
- The flesh will remain firm and the color will darken slightly beneath the charred exterior.
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Ready when: Skin is blackened and blistered on all sides
Tip: Rotate frequently so they char evenly without cooking through and becoming mushy
2
Steam and Peel Peppers
- Transfer the charred peppers to a bowl of ice water immediately and let them cool for 2–3 minutes.
- Once cool enough to handle, gently rub the blackened skin away under cool running water.
- You may have small patches of skin left on, which is fine and adds texture.
- Try not to lose the soft flesh underneath.
- Pat dry with paper towels.
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Ready when: Most blackened skin is removed; peppers are pale yellow and tender
Tip: The ice bath stops the cooking immediately; work gently to keep the delicate pepper meat intact
3
Boil Potatoes
- Place the cut potatoes in a medium pot and cover with cold salted water by 1 inch.
- Bring to a boil over high heat, then reduce to medium and simmer, uncovered, for 12–15 minutes, until a fork pierces the largest piece with no resistance.
- Drain in a colander and let sit for 1 minute to release excess steam.
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Ready when: Fork easily pierces the largest potato pieces
Tip: Start with cold salted water for even cooking and flavor; don't overcook or the potatoes become watery
4
Rice and Cool Potatoes
- While the potatoes are still warm, pass them through a potato ricer or fine-mesh sieve directly into a medium mixing bowl, pressing gently to create a smooth purée.
- If you don't have a ricer, mash with a fork until very smooth.
- Spread the purée on a clean plate and let cool to room temperature, about 5 minutes, stirring gently once halfway through.
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Ready when: Potatoes are fluffy, smooth, and cool to the touch
Tip: Ricing while warm gives the smoothest texture; mashing when hot can make potatoes gluey if overworked
5
Fold Together Base
- Roughly chop the peeled aji amarillo peppers into 1-inch pieces.
- In the mixing bowl with the cooled potato purée, gently fold in the chopped peppers using a rubber spatula.
- Fold just until the peppers are distributed throughout; the dip should be speckled with pepper pieces rather than completely blended.
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Ready when: Peppers are evenly distributed and dip is smooth with flecks of pepper
Tip: Fold gently to preserve the fluffy texture; overmixing can make the dip dense and gluey
6
Incorporate Crème Fraîche
- Add the cold crème fraîche to the potato mixture and fold in gently with the spatula until just combined, taking 8–10 folds.
- The dip should be creamy and light, not stiff.
- If it feels too thick, fold in crème fraîche 1 tablespoon at a time until you reach your desired consistency.
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Ready when: Crème fraîche is evenly folded in; dip is smooth and creamy
Tip: Cold crème fraîche prevents the dip from becoming gluey; use gentle folds to keep it light
7
Finish with Lime and Seasoning
- Drizzle in the fresh lime juice and fold gently to combine, making 4–5 folds.
- Taste and season with kosher salt and black pepper a little at a time, folding between additions.
- The dip should be bright, balanced, and slightly tangy.
- You want the aji amarillo flavor front and center with the lime as a subtle accent.
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Ready when: Lime is evenly distributed; dip is well seasoned and tastes balanced
Tip: Add salt and pepper in small increments; it's easier to add more than to take it out
8
Add Fresh Cilantro
- Reserve 1 tablespoon of the chopped cilantro for garnish.
- Fold the remaining cilantro into the dip with a few gentle folds until just mixed in.
- Transfer the dip to a serving bowl and top with the reserved cilantro and a light drizzle of olive oil if desired.
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Ready when: Cilantro is just incorporated; dip is ready to serve
Tip: Save some cilantro for garnish to brighten the presentation and add a final fresh note

Good to know

Tips

Charring the aji amarillo peppers directly over flame or under the broiler deepens their natural fruity, smoky flavor and makes peeling much easier—don't skip this step
Use a potato ricer for the smoothest, fluffiest texture; hand-mashing can overwork the starch and make the dip dense
Cold crème fraîche is key to a light, creamy dip; if it's warm, the mixture becomes gluey and loses its lovely texture
Serve with tortilla chips, vegetable sticks (jicama, radish, bell pepper), or alongside grilled meats or seafood; the bright, tangy dip complements rich, smoky flavors beautifully

Make ahead

You can char and peel the aji amarillo peppers up to 2 days ahead and store them in an airtight container in the refrigerator. You can also boil and rice the potatoes up to 1 day ahead and store them in an airtight container. Fold everything together no more than 4 hours before serving for the best texture and freshness of the cilantro.

Storage & reheating

Store the finished dip in an airtight container in the refrigerator for up to 3 days. The dip does not freeze well due to the high water content and the texture of crème fraîche. To serve chilled, remove from the refrigerator 15 minutes before serving so it's not too stiff; to serve at room temperature, let it sit for 30 minutes.

Substitutions

fresh aji amarillo peppers → 2 large yellow bell peppers plus 1 habanero pepper. Yellow bell peppers are milder and less fruity; add the habanero for heat and depth. Char and treat the same way. The dip will be slightly less complex but still delicious.
crème fraîche, cold → Greek yogurt or sour cream. Use the same amount. Greek yogurt will make the dip tangier; sour cream will also add tang but be thinner. Both work well.
yellow potatoes → Yukon Gold or white potatoes. Both have similar starch content and will yield a smooth purée. Avoid russets, which are mealy and less creamy.
fresh cilantro leaves → fresh mint or flat-leaf parsley. Mint will add a cool, bright note; parsley will be more neutral. Use the same amount.