Aji Amarillo
Aji amarillo (Capsicum baccatum) is the signature chile of Peruvian cuisine, a long, tapering pod that ripens from green to a vivid orange-yellow. Despite the name, which translates to 'yellow chile,' most ripe pods look more orange than yellow. The flavor is fruity and slightly floral with a berry-like sweetness underneath a medium heat, roughly 30,000 to 50,000 Scoville units, in the same range as a mild habanero. It's rarely eaten raw in large amounts and is most often blended into a bright orange paste that forms the base of dishes like aji de gallina, causa rellena, and ceviche's leche de tigre.
Varieties
Aji amarillo, aji mirasol, and aji panca are related but distinct. Aji mirasol is simply aji amarillo dried, with a deeper, more raisin-like flavor. Aji panca is a different pepper entirely, dark red, mild, and smoky rather than fruity, used in marinades like anticuchos rather than in sauces where aji amarillo's color and heat are the point.
Buying tips
Jarred aji amarillo paste (brands like Inca's Food or Doña Isabel) is the most practical option outside Peru and is sold in Latin American grocery stores and online. Check the ingredient label for peppers, salt, and oil without excessive fillers. Frozen whole pods are sometimes available in the freezer section of Latin markets and thaw well for pureeing.
Substitutes
Aji mirasol (dried aji amarillo), rehydrated and blended — 1:1
This is the same pepper in dried form, so it's the closest match by far. Soak the dried pods in hot water for about 20 minutes, remove stems and seeds, then blend with a little of the soaking liquid into a paste.
Fresh yellow Fresno chiles, seeded and blended — 1:1
Similar color and a fruity edge, but noticeably milder and less complex. Good for color and moderate heat when aji amarillo isn't available.
Habanero blended with yellow bell pepper — 1 habanero to 1 cup diced yellow bell pepper, blended into a paste
Habanero brings similar heat and a fruity quality, but is sharper and more floral; the bell pepper dilutes it toward aji amarillo's milder, sweeter profile. Use the resulting blend cup for cup in place of aji amarillo paste.
Yellow bell pepper puree with a pinch of cayenne — 1 cup pureed bell pepper plus 1/2 teaspoon cayenne per 1 tablespoon aji amarillo paste needed
A mild, low-heat workaround for anyone who wants the color and body without real chile heat. Flavor is flatter and less fruity than the real thing.
Storage
Store opened jars of aji amarillo paste in the refrigerator, where it keeps for two to three months; the oil and salt in most commercial pastes act as preservatives. Freeze extra paste in an ice cube tray for individual portions that keep for up to six months. Fresh whole pods last about a week in the crisper drawer and can be frozen whole for several months with little loss in flavor.
How to use
Blended into a paste, aji amarillo forms the base of aji de gallina (shredded chicken in a creamy walnut and cheese sauce), causa rellena (mashed potato terrine), and anticuchos marinade. It's whisked into leche de tigre for ceviche, stirred into rice dishes like arroz con pollo, and sauteed with garlic and onion as the flavor base for stews. A little goes a long way; most recipes call for one to three tablespoons of paste rather than whole pods.
What it pairs with
Pairs naturally with lime juice, garlic, cumin, cilantro, and evaporated or condensed milk in classic Peruvian sauces. Works well with potatoes, chicken, white fish, and corn, and balances rich, creamy dishes with its fruity acidity.
Nutrition
Aji amarillo is a good source of vitamin C and contains capsaicin, the compound responsible for its heat and linked to a modest metabolic boost. It's used in small amounts, so it contributes flavor and color far more than significant nutrition.
FAQ
What does aji amarillo taste like?
Fruity and slightly tropical, with a berry-like sweetness and floral notes underneath a medium heat similar to a mild habanero.
Is aji amarillo the same as habanero?
No. They're different species (Capsicum baccatum versus Capsicum chinense) with different flavor profiles; aji amarillo is fruitier and less sharply floral than habanero.
How hot is aji amarillo compared to jalapeño?
Considerably hotter. Aji amarillo runs 30,000 to 50,000 Scoville units versus a jalapeño's 2,500 to 8,000, so it's closer in heat to a mild habanero.
Can I use aji amarillo powder instead of paste?
Yes, but rehydrate it first by mixing with a small amount of hot water or oil to form a paste; using the dry powder directly gives a grittier texture and less rounded flavor.
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