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Aji Amarillo Chiles, Dried

Aji pepper / Chile amarillo

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These South American chile peppers are known for their ubiquitous use in Peru, but are also used in Colombia, Ecuador, and Chile. A medium-hot pepper with lots of fruity flavors – particularly that of banana, raisin, and lemon.

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Many home cooks grind aji amarilloes into paste and use them as a condiment to be served at every meal. In parts of South America, the chile is chopped up fresh or reconstituted from its dried form and tossed with chopped onion, lemon or lime, and salt as a salsa. In Peru, many soups and stews require dried aji amarillo peppers (you can’t have a Peruvian-style chicken soup without them).

North American and European chefs have begun using pre-made aji amarillo pastes in their cooking, but the ones with talent make their own. A few chefs have even begun to swirl them into classic sauces such as béchamel for an Old World meets New World flavor. Use an aji amarillo béchamel for an exquisite mac and cheese, over steamed asparagus, or as a dipping sauce for braised artichoke hearts.

Additional Info
Ingredients Aji amarillo chiles.
Recommended Applications Utilize this product in any dish where a strong flavor and noticeable heat is desired.
Basic Preparation Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.
Qualities All Natural, Gluten-Free, Kosher Parve, Non-GMO
Product Style De-Stemmed
Cuisine Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai
Handling / Storage To be stored in a cool, dry place.
Scoville Heat Scale 30,000–50,000
Shelf Life 2 Years
Country of Origin Peru


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