Aji Amarillo, a bright yellow to orange chili pepper, is one of the most important ingredients in Peruvian and South American cuisine. Known for its fruity, medium heat, and vibrant color, this chili pepper is a staple in traditional dishes like ají de gallina (a creamy chicken dish) and papa a la huancaína (potatoes with a spicy cheese sauce). The name “Aji Amarillo” translates to “yellow chili,” but the pepper matures into a deep orange hue, adding a sunny color and a complex, tangy flavor to many recipes.
On the Scoville scale, Aji Amarillo measures between 30,000 to 50,000 Scoville Heat Units (SHU), providing a moderate heat similar to a serrano pepper. However, what sets this chili apart is its distinctive fruity taste, which is often described as a mix of mango, passion fruit, and raisin, balanced by a slightly smoky undertone. This flavor profile makes it an essential ingredient in sauces, salsas, and stews, where it adds both heat and a sweet, tropical note.
Aji Amarillo chiles are commonly used fresh, dried, or in paste form. When fresh, they are long and slender, measuring about 4 to 5 inches in length, and they can be diced and added to salads, soups, or grilled meats. Dried Aji Amarillo is often rehydrated and blended into sauces, while Aji Amarillo paste is a convenient way to incorporate its flavor into a variety of dishes. This paste is widely used in modern Peruvian cooking, where it forms the base for many traditional sauces and marinades.