Aji Amarillo

The Aji Amarillo is considered a fundamental ingredient and one of the most important ingredient in Peruvian cooking. The large, orange chili peppers are an essential component of countless dishes such as Tamales, Causa Rellena, Olluco con carne and many others.  Most everyone gets an apricot taste and smell off of the mild chile from Peru. Try it in a fresh summer salsa with fresh herbs or as a relleno stuffed with goat cheese.

The Aji Amarillo is a hot pepper, but it is on the milder side. Our personal experience, it’s no hotter than a jalapeño or serrano pepper, however, there are widespread claims that the Aji Amarillo lands between 30,000 – 50,000 SHUs on the Scoville scale. Once dried, it’s also known as and referred to Aji Mirasol.