This enchanting pepper hails from South America--most recognizably from Peru, where it is the go-to chili for traditional recipes. When fresh, the chili is bright yellow in color (thus, the name) and frequently made into a paste to flavor sauces and stews.
Sourcing: Most Latin markets will have dried whole aji amarillo chilies or aji amarillo paste. You can also find them in specialty online markets like this one.
Storing: Whole dried chilies should be kept sealed in an airtight container and free of moisture. Aji amarillo paste should be refrigerated after opening.
Pairing:
- Pineapple
- Pork
- Mint
- Cilantro
- Coconut
- Lamb
- Broccoli
Our Recipes:
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The Chili Pepper Field Guide is a growing knowledge base exploring the diverse flavors of chili peppers from around the world. We welcome your thoughts and content suggestions via email or social media using hashtag #chililab
