Aji Amarillo Chiles De-Stemmed, Peruvian Chile, Yellow Chile
Aji Amarillo Chiles are the most common chile in Peru, sometimes referred to as the yellow chile or the Peruvian chile. These de-stemmed peppers are convenient and easy to use to highlight the medium heat, full-bodied flavor characteristic of Peruvian cuisine.
- Approximately 4- to 5-inches long
- Deep orange in color when mature
- Ranges from 2,500 to 10,000 on Scoville Heat Scale
Aji Amarillo Chiles are the heart of Peruvian cuisine, forming the flavor trifecta alongside garlic and onion. Yellow to orange in color, depending on maturity, this vegetable brings not just heat and flavor to a dish, but bright color and visual appeal. Originating in South America over 7,000 years ago, this pepper is hardly popular outside of Southern and Latin American cuisine and is just now gaining recognition in The United States and India.Â
- Part of the Capsicum annuum familyÂ
- “Aji Amarillo” is Spanish for yellow pepperÂ
- High in vitamin C and potassium
Suggested Use:
- Use anywhere heat is desired
- Excellent used fresh or roasted in rice dishes, soups, salads or as a condiment
- Great in combination with meat, poultry, fish and vegetables, and as seasoning for nuts
- Used extensively in the traditional Peruvian dish ceviche
Storage & Handling:Â
Store in a dry, cool place.
Ingredients:
Aji Amarillo chiles.
Allergen Information:Â Shares equipment with peanuts, tree nuts, wheat, milk, soy, eggs, & sesame.Â
Salsa Criolla:
Salsa criolla is a general term for an onion-based South American salsa, typically blended with chiles, cilantro and lime juice. Salting and rinsing the onions before adding the other ingredients reduces the strength of the onion and allows the other flavors to shine through.
