The Ají Amarillo (also known as Peruvian Yellow Chile) is a vibrant, medium-hot South American chili famous for its intense fruity-citrus flavor and striking bright yellow color. It is a cornerstone of Peruvian cuisine, especially in ceviche, yellow sauces, and stews.
Ají Amarillo peppers are long, slender, and tapered (3–5 inches) with thin, smooth skin. They ripen to a brilliant golden-yellow. The walls are relatively thin but very flavorful and juicy. Heat is medium-hot (30,000–50,000 SHU) with a clean, lingering burn.
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Native to the Andes of Peru and one of the oldest cultivated pepper varieties in South America. It has been a fundamental ingredient in Peruvian cooking for centuries and is essential in dishes like ceviche and aji amarillo sauce. The dried form is sometimes called ají mirasol.
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Reach out →Intensely fruity and citrusy with bright tropical notes (mango, pineapple) and a floral aroma. The heat is clean and builds nicely without being harsh.
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