Native to South America, Aji Amarillo chiles are the heart of most Peruvian cuisine alongside garlic and onion. This yellow to orange chile is the most common chile pepper in Peru and is most commonly referred to in the US as the yellow chile or Peruvian chile. The fruity, sweet heat of the Aji Amarillo makes it a great addition to ceviches, salsas, stews, rice and sauces. This chile can also be used to add a punch of color or South American flair to any dish.
Originating in South America over 7,000 years ago, this pepper is grown all over Peru and is one of five domesticated pepper species. A member of capsicum baccatum, this chile is a 30,000 to 50,000 on the Scoville Heat unit scale, but balances that heat with a subtle fruity flavor.