Heat your grill to high.
Blacken the red pepper on all sides.
When fully black, remove from the grill and place in a paper bag. Close and let pepper steam for 10 minutes.
While pepper is steaming, grill the tomatoes on all sides until blackened and split.
Cut tomatoes in half and remove the blackened skin and any seeds.
Place tomato pieces in a blender.
Remove pepper from the bag, then peel or scrape off the blackened skin, remove ribs and seeds. Place pepper in the blender.
Add ají amarillo, nut paste, olive oil, lime, and salt. Purée until smooth and light in color, transfer to a bowl and set aside.