It's definitely a must for Peruvian food, prized for their unique flavor. I find the flavor of fresh aji amarillo peppers to be quite vibrant, which makes them great for making sauces, salsas, or drying and grinding into powders. It is medium in heat level, but it does not leave your mouth burning. Like other peppers from this area, the Aji Amarillo has a fruity, berry-like flavor. The color can vary from pod to pod as they mature, from a bright orange to deep, deep orange. The skins are vibrant and smooth, though slightly rippled. The Aji Amarillo pepper grows to about 4-5 inches in length, and despite its name, it actually matures to a deep orange. You'll find them at Peruvian markets in many forms, including fresh and dried, canned or chili paste.Īji Amarillo paste is very common and used in many spicy recipes as well, including the famous and wonderful Aji Amarillo sauce, which is a national favorite. It may be said that is it possibly the most important ingredient in Peruvian cuisine, as it is incorporated in a number of national dishes, from main courses to side dishes and more. Used by the Incas, it is still the most common and popular chili pepper in that country. “Amarillo” means "yellow" in Spanish, and “Aji” means "chili" in South America, this pepper is also appropriately known as the “yellow chili.” The Ají Amarillo is grown in all areas of Peru. The aji amarillo chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor. The aji amarillo is a spicy South American chili pepper with vibrant orange-yellow skin and fruity flavor.
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