Cookbook:Aji Amarillo
| Aji Amarillo | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables | Herbs and Spices | Chili
Aji amarillo peppers are a variety of chili pepper commonly used in Peruvian cooking.
Characteristics
[edit | edit source]Aji amarillo are a couple inches long with a golden orange color as they mature. They have a distinct, somewhat fruity taste compared to passion fruit and mango.[1][2] They are considered moderately hot, registering around 30-50,000 units on the Scoville scale. [1]
Selection and storage
[edit | edit source]They may be purchased fresh, frozen, dried, canned, or as a purée.[2] When fresh, they should be crisp and not soft or discolored. The paste is typically just the boiled and puréed pepper, and it has a longer shelf life than the fresh pepper.[2]
Use
[edit | edit source]Aji amarillo is widely used in Peruvian cooking, forming part of its "holy trinity" alongside garlic and red onion.[1] It is used in sauces, ceviche, meat dishes, and more.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c "Get to Know Aji Amarillo, the Peruvian Yellow Chile Pepper". The Spruce Eats. Retrieved 2023-11-27.
- ↑ a b c "Spice Hunting: Aji Amarillo". Serious Eats. Retrieved 2023-11-27.