Arguably the most common pepper used in Peruvian cuisine, Aji Amarillo peppers are bright orange-yellow and pack a punch of spicy heat. Some compare this pepper's flavor to a scotch bonnet, but with more fruitness and slightly less heat.
How to use
Ubiquitous in Peruvian cuisine, Aji Amarillo Chili Paste appears in everything from soups and stews, to marinades and sauces. Causa, a traditional Peruvian comfort food dish of potato, avocado and tuna, and huancaina sauce, made with saltine crackers, queso fresco and evaporated milk (and then poured over cold potato slices), each shine with the addition of aji amarillo. Use this pepper paste for aji de gallina and for tiradito (a raw, sliced fish dish dressed with a spicy sauce)