Ají amarillo chili, has its origins in ancient Peru and across the Andean region of South America. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and cilantro. Ají amarillo literally means yellow chili; however, the yellow color appears when cooked, as the mature pods are bright orange.
|Common Uses||Use anywhere heat is desired. Excellent used fresh or roasted in rice dishes, soups, salads or as a condiment. Great in combination with meat, poultry, fish and vegetables, and as seasoning for nuts. Used extensively in the traditional Peruvian dish ceviche.|