Aji Amarillo (Capsicum baccatum) is also known as Aji escabeche. The Aji Amarillo is the most common chile in Peru. In the USA it is sometimes referred to as the yellow chile or Peruvian chile. The pods are 4-5 inches long and deep orange in color when mature. The thin fleshed pods have a clearly pungent heat. The pod is grown in all of the regions of Peru, for instance, the coast, the Andes and the Amazon jungle.
Use anywhere you want heat, and strong flavor.
Soak in hot water for 10 minutes to soften. Or add directly to a braised dish.
Can also be spelled Chile, Chilli, Chille.
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