Aji Amarillo chilies: Peruvian delicacy for your kitchen

The Aji Amarillo Chili: Peruvian Taste Experience

The Aji Amarillo chili is a Peruvian specialty and one of the country's most well-known and popular chili varieties. They are characterized by their bright orange color and fruity, slightly sour flavor. But beware: Behind this seductive exterior lies a serious dose of heat that packs a punch!

With a Scoville unit rating of 30,000 to 50,000 units, the Aji Amarillo is classified as a medium-to-hot chili. This makes it perfect for those seeking a strong, yet not overpowering, flavor experience.

Origin and cultivation of the Aji Amarillo chili

The Aji Amarillo chili originates from the Andean region of Peru. It has been cultivated there for centuries by indigenous peoples and used in traditional cuisine. Today, it is an integral part of Peruvian national cuisine and an essential ingredient in many dishes.

Aji Amarillo chili is cultivated primarily in the highlands of Peru, where the climate is ideal for growing these chili varieties. The fruits are harvested by hand and gently dried to preserve their unique flavor.

Use in the kitchen

In Peruvian cuisine, the Aji Amarillo chili is a true all-rounder. It is used in a variety of dishes, from hearty stews and marinades to dips and sauces.

Aji Amarillo is especially popular in the traditional causa, a Peruvian potato dish. It lends the creamy potato mixture its characteristic spiciness and fruitiness. Aji Amarillo is also an essential ingredient in ceviches, Peruvian fish dishes.

But the uses of the Aji Amarillo chili extend far beyond traditional Peruvian cuisine. It's excellent in marinades for meat or fish and also adds wonderful flavor to vegetable dishes, soups, and stews.

Aji Amarillo Chilies (Ají Peppers): Versatile Uses

The Aji Amarillo chili is not only a flavorful addition to Peruvian cuisine, but also works wonderfully in other dishes. Be inspired by its possibilities:

Aji Amarillo in marinades and dips

Aji Amarillo chili is a wonderful way to make a delicious marinade for meat or fish. Mix some olive oil, lemon juice, garlic, and herbs like cilantro or parsley with the finely chopped chili peppers. This will give your grilled food or stir-fry a Peruvian kick.

Aji Amarillo chili also adds great flavor to dips and sauces. Try it in an avocado dip, a yogurt and mint sauce, or a creamy cheese dip.

Aji Amarillo in soups and stews

The Aji Amarillo chili is a true all-rounder and adds flavor to even special soups and stews. Simply add a few finely chopped pods when preparing your vegetable soup, lentil stew, or chili con carne.

Be careful not to overcook the chilies so they retain their full flavor. Also, try adding them at the end of the cooking process to better control the heat level.

Aji Amarillo stew

Ingredients (for 4 people)

• 500 g chicken breast or thigh (alternatively diced beef or vegetables for a vegetarian version)
• 1–2 tbsp aji amarillo paste (or 2–3 fresh aji amarillo peppers, finely chopped; depending on spiciness and taste)
• 1 large onion , diced
• 2 garlic cloves , chopped
• 1 large carrot , peeled and sliced/diced
• 2–3 potatoes , peeled and cut into large cubes
• 1 red bell pepper , cut into strips or cubes (optional)
• 1 can (approx. 400 g) of passata or 2 freshly diced tomatoes (optional for more tomato flavor)
• 500 ml chicken or vegetable stock (a little more if you prefer it thinner)
• 1 tsp cumin (optional, but goes well with Aji Amarillo)
• 1 tsp paprika powder (sweet or hot, as desired)
• Salt , pepper and possibly some sugar to taste
• 1–2 tablespoons vegetable oil for frying (e.g. sunflower or olive oil)
• Fresh herbs to taste (e.g. parsley, coriander or some thyme)

preparation

1. Prepare

   • If using fresh aji amarillo peppers: Wash the peppers and remove any seeds and light inner skins—depending on the desired spiciness. Then chop them very finely.
   • Cut chicken or beef into bite-sized pieces (if using chicken thighs, leave them on the bone and remove the meat after braising).

2. Fry meat/vegetables

   • Heat the oil in a large pot or casserole dish over medium-high heat.
   • Fry the pieces of meat (or, for a vegetarian version, first just the onions and a little later the vegetables) all over until they are lightly browned.
   • If necessary, remove the meat from the pot and set it aside.

3. Fry onions and garlic

   • Reduce the heat slightly.
   • Add the diced onions to the pot and sauté until translucent. Then add the chopped garlic and roast it briefly (be careful not to burn the garlic).

4. Add Aji Amarillo

   • Now add the aji amarillo paste or finely chopped peppers and roast them for 1-2 minutes. This will intensify the flavor and spiciness.
   • If you like it less spicy, you can use a little less paste or fewer peppers, or just stir them in later.

5. Additional spices and liquid

   • Add cumin, paprika powder and (optional) passata or fresh tomatoes.
   • Stir everything well.
   • Then deglaze with the stock and return the meat to the pot.
   • Season with salt and pepper.

6. Add vegetables

   • Now add the carrot and potato cubes and, if desired, the pepper strips.
   • Stir well and bring everything to a simmer.

7. Let it simmer

   • Cover the pot and simmer over low to medium heat for about 25–30 minutes, until the meat is cooked through and the vegetables are tender.
   • Taste occasionally to see if more salt, pepper, or aji amarillo paste is needed.
   • If necessary, add a little water or broth if the stew becomes too thick.

8. Season to taste

   • When the meat and vegetables are cooked, taste the stew and adjust the seasoning: salt, pepper, a pinch of sugar if necessary (if the tomatoes are too sour) or a little more Aji Amarillo for more spiciness.
   • If you like, you can add fresh herbs (e.g. chopped coriander or parsley) before serving.

Serving suggestions

• Side dish : Traditionally, rice accompanies braised dishes with aji amarillo in Peru. Alternatively, you can also serve it with bread, quinoa, or couscous.
• Garnish : A dollop of sour cream or crème fraîche takes some of the tanginess out of the stew. Fresh lime wedges add an extra kick of freshness.
• Vegetarian version : Instead of meat, you can use other vegetables (e.g. zucchini, pumpkin, corn), or mix in protein-rich legumes such as chickpeas or white beans.

Buen provecho! Enjoy your spicy aji amarillo stew—a great dish that fully showcases the flavor of these characteristic, fruity-spicy chilies.

Aji Amarillo in vegetable dishes

The Aji Amarillo chili pairs perfectly with many vegetables. Whether in a colorful stir-fry dish, oven-baked vegetables, or a salad, the chili always adds a delicious flavor.

It pairs particularly well with vegetables like peppers, tomatoes, onions, or cabbage. Try it, for example, in a Peruvian potato and vegetable stew or a colorful quinoa salad.

How to store and use Aji Amarillo chilies correctly

To ensure you enjoy your Aji Amarillo chilies for a long time, proper storage is important. It's best to keep them in the vegetable drawer of your refrigerator. There, they'll stay fresh for up to a week.

Alternatively, you can dry the chilies for longer storage. Simply remove the stem and seeds and let the pods dry in a dark, dry place. Stored in an airtight container, they'll keep for several months.

When handling Aji Amarillo chilies, it's essential to wear gloves. Otherwise, the chili's heat can cause an unpleasant burning sensation on your skin. Also, be sure to remove the seeds if you want to reduce the heat.

Be inspired by the Aji Amarillo chili and discover the diversity of Peruvian cuisine! Whether in marinades, dips, soups, or vegetable dishes – this special chili is guaranteed to bring a touch of Peru into your kitchen.