WHAT IS IT?
This fabulously fruity pungent Peruvian pepper brings that brilliant yellow hue to a lot of peruvian cooking, along with a gradual, yet assertive heat (30K to 50K Scovilles), if not fully deseeded. It’s a wonderful alternative to more musky, smoky peppers.
This medium spice, fruity chile pepper can be used on it’s own or as a background ingredient to add complexity to a recipe. Blend it with red onion and cilantro (corriander) and you have the trinity combo of Peruvian cooking.
Native to South America’s Andean and adjacent nations, Bolivia, Ecuador, Peru and Chile, aji amarillo is the thick-fleshed chile that is the go-to staple of Peruvian cuisine. That brilliant yellow of so many sauces in Peru owes its tone to the aji amarillo.
- Peruvian Soups
- Spicy sauces
- Added to baked goods
A FEW IMPROVISATIONAL RIFFS:
- Powered Up Pumpkin Soup
- Jazz Chef Si! Si! Si! Meat Rub
- Aji-cilantro rice is oh-so-nice
- Puts a pop in your stew
- Lentils Lima – A Peruvian twist on an Indian classic
Aji means chile pepper, and amarillo means yellow. It’s one of five cultivars of the capsicum baccatum family of peppers that includes:
- Ají amarillo
- Piquanté Pepper
- ají limon
- Bishop’s crown
- Brazilian Starfish
- Wild Baccatum
- Sugar Rush Peach
Their origins are from the Andean region of South America, most centrally focused in Perú. The pepper is most often used as a condiment, but it appears in a bunch of delicious dishes as well!
- amarillo chili
- ají escabeche
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