Aji Amarillo is a yellow chile pepper common in Peruvian dishes. Sometimes you can find this variety of chile green or orange as well depending on the maturity of the fruit. It has mild to medium heat with fruity flavor and a citrus aroma. It is 4-6 inches long. When dried it is called aji mirasol.
Often made into a chile paste which can be purchased or made by hand by boiling, removing the skins and blending with oil.
Can be kept fresh in a paper bag in the refrigerator for 1-2 weeks.
The Aji Amarillo chile pepper was first found by archaeologists in a cave in Peru which dated back to 8500 BC.
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