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Peruvian Cuisine


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Ají Amarillo

Ají escabeche and Ají verde are other names for this popular chili pepper. It is mostly used for its flavor and color, not for its spiciness, so it is usually deseeded, deveined, and blanched to get rid of the potency.

Aji amarillo is one of the ingredients of Peruvian cuisine and Bolivian cuisine as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground.