Aji amarillo chile peppers are in the Capsicum baccatum family, and are among some of the lesser-known chiles. “aji” is what most South Americans call chilies, and in Peru, the most popular and important ingredient in regional dishes is aji amarillo, or Peruvian hot pepper. These spicy peppers are also known as aji Escabeche, or yellow chili.

Aji amarillo chiles mature from green into a deep orange when ripe. An average sized yellow chili is around five inches in length, but they can get between 6 and 7 inches long. Like all members of Capsicum baccatum, an aji amarillo chile pepper is flavor forward, with a spicy kick at the end. It has a unique fruity flavor, reminiscent of a Poblano pepper, and a subtle spice that is less harsh and more full-bodied. The aji amarillo ranks between 30,000 and 50,000 on the Scoville scale.

Serving Ideas

Aji amarillo chile peppers are used most often in recipes as a paste. The peppers are dried and used as a ground spice in a variety of dishes. When cooked, the chile peppers turn yellow, living up to their name. The spicy chile pepper is used to flavor many Peruvian and Bolivian dishes. The size of the peppers makes it a good candidate for stuffing or grilling applications. For fresh aji amarillo chile peppers, dice and add to mango or pineapple salsas, or boil whole fresh peppers and puree into a paste. Add to soups for an additional kick, or In Peru, the aji amarillo is considered to be part of the condiment trio, along with onions and garlic.

Geography/History

Aji amarillo chile peppers, as well as other members in the baccatum species, are native to South and Central America and have been cultivated for over 7,000 years. Baccatum is a loose translation of “berry-like” which alludes to the shape of the fruits of the species. Aji amarillo chiles are grown throughout South America, and on small farms in the Southwestern US.

Seasons/Availability

Aji amarillo chiles are available in the fall.