In Peruvian cooking, the Aji Amarillo chile is everywhere, but especially in soups and sauces. Try Aji Amarillo in salsa, ceviche, pickling, sauces, or even a simple rice dish, to add color and a rich new flavor.
Still obscure in the United States, but ubiquitous in South America, Aji Amarillo chiles are Peru's "national ingredient," and feature prominently in Bolivian and Peruvian cuisine.
The Aji Amarillo [or "yellow"] chile pepper ripens from sunshine yellow to deep orange, and brings moderate to strong heat [40K Scoville units!]. When it is dried, the fruity flavor of the Aji Amarillo chile is more subtle than that of the poblano [Ancho] chile - more full-bodied, reminiscent of raisins and sun-dried tomatoes. One food writer said of the Aji Amarillo, "It tastes like sunshine.”