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Peru’s perfect yellow pepper turns a gorgeous bright yellow-orange when ripe. It’s almost 10 times hotter than jalapeño, but its fruity, berry flavor lessens the sting.
The aji amarillo paste is sweet and spicy, and lends a brightness to your dishes.
On the Scoville Scale, the Aji Amarillo ranges from 30,000 – 50,000 Scoville Heat Units (SHU), which is about as hot as a serrano pepper.
Aji amarillo comes in two forms: as a sweet yellow chili pepper paste, and whole IQF (individually quick-frozen) peppers.
The paste can be stirred into sauces, tossed with roasted vegetables, or used as a condiment like you would hot sauce. The IQF peppers can be used in any dish. Try making a popular Peruvian chicken meal, the aji de gallina.
The star of many Peruvian national dishes, aji amarillo has been used in food since the time of the Incas, believed to have first been cultivated in 2500 BCE. It has remained a constant in Peruvian cuisine, and is included in the “holy trinity” of cooking, along with garlic and red onion.
Aside from being delicious, aji amarillo is also an excellent source of vitamin C, which helps boost your immune system, as well as antioxidants and potassium.
Keep your paste in a cool, dark, and dry area, like your pantry. It will retain its highest quality for about 6 months. Once opened, it will last longer in the refrigerator, about a year.
For IQF peppers, store in the freezer immediately upon receipt if not using immediately. Consume within 6 months as they will start to lose quality and flavor.