The yellow-color Aji Amarillo chili pepper has been the backbone in many traditional Peruvian dishes for many centuries, adding that distinct taste you can’t really find anywhere else. The name “Aji Amarillo” literally translates to “yellow chili” in Spanish, but when it is ripe, it actually turns a bright orange color.

On the Scoville scale, the Aji Amarillo sits between 30,000 to 50,000 units, which is hotter than a jalapeño but not as face-melting as a habanero. Its delicious fruity aroma translates to the flavor as well. The subtle notes of mango and passion fruit, with a hint of spiciness, are hard to miss. The Aji Amarillo taste has this tropical kick that comes through even with the heat. It’s this balance of spice and sweetness that makes Aji Amarillo so special and irreplaceable in many South American dishes.

The Heritage of Aji Amarillo Peppers

Also known as Aji escabeche, the roots of this Peruvian Chile dates back to before the Incas. Local tribes in Peru have been using it in cooking, medicine, and ceremonies for as long as they can remember. If you have ever tried authentic delicacies like ceviche, aji de gallina (a spicy chicken stew), and huancaina sauce, you have most definitely tasted the yellow chili pepper.

As any Peruvian will tell you, there is a “holy trinity” of ingredients that is fundamental to the Peruvian cuisine: red onion, garlic, and “Chile pepper”. While it doesn’t necessarily have to be the Yellow Aji Amarillo Peppers, they are a popular choice because of the vibrant, almost jewel-toned hue it adds to every classic culinary creation. Used chopped, whole, or as a paste, it’s rightfully one of the most basic ingredients in many Peruvian delicacies.

Use Aji Amarillo To Set Your Dishes Apart In A Competitive Market

If you are running a restaurant or cooking professionally, Aji Amarillo can help you connect your specialties to Peru’s culture. It brings a bright color and fruity flavor that really captures what food from the Andes is all about.

Chefs across the world are getting really creative with Aji Amarillo Pepper and using it in ways that go beyond the usual. They are not changing the classic Peruvian dishes, rather tweaking it to suit the palate of everyone. Think a ceviche where Aji Amarillo boosts the zesty leche de tigre, or a causa where the layers of potato mix with fancy ingredients like lobster. If you want to show your customers how simple and upscale flavors can come together, you can’t go wrong with Aji Amarillo.

You can also use it to make sauces for aged meats or add it to foams that go on top of your fancy seafood experiments. These methods show off how flexible Aji Amarillo is and how well it can go with premium foods for a dining experience that respects tradition while bringing in something new.

Take A Culinary Trip Through Peru With These Yellow Aji Peppers Recipes

Want to impress your guests with some honest-to-goodness dishes from the land of Machu Picchu? Try these ideas using Magic Plant Farms’ Aji Amarillo Pepper mash or puree.

Aji de Gallina (Creamy Chicken)


  • 2 chicken breasts, boiled and shredded
  • 2 cups chicken broth (from boiling the chicken)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Aji Amarillo puree
  • 1/2 cup evaporated milk
  • 2 slices of white bread, crust removed
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup walnuts, ground
  • 3 boiled eggs, quartered
  • Olives and parsley for garnish
  • Salt and pepper to taste
  • Oil for sautéing

Instructions: Soak the bread in evaporated milk. Sauté onion and garlic in oil until soft. Add Aji Amarillo puree and cook for 2 minutes. Add the chicken broth, soaked bread, evaporated milk, Parmesan, and ground walnuts to the pan. Stir until the sauce thickens. Incorporate the shredded chicken and simmer for about 10 minutes. Season with salt and pepper. Serve garnished with boiled eggs, olives, and parsley, typically over rice or boiled potatoes.

Causa Rellena (Layered Potato Dish)


  • 2 lbs yellow potatoes
  • 2 tablespoons Aji Amarillo puree
  • 1/4 cup lime juice
  • 2 tablespoons vegetable oil
  • Salt to taste

For the filling:

  • 1 can tuna, drained
  • 1/2 cup mayonnaise
  • 1 avocado, sliced
  • 1 hard-boiled egg, sliced
  • Olives for garnish

Instructions: Boil the potatoes until tender, mash them while warm, and mix with Aji Amarillo puree, lime juice, oil, and salt. Combine tuna with mayonnaise. In a mold or dish, layer half the potato mixture, followed by the tuna mixture, avocado slices, and then the remaining potato mixture. Refrigerate for at least an hour. Unmold and garnish with egg slices and olives before serving.

Lomo Saltado (Stir-Fried Beef)


  • 1 lb beef, sliced thin
  • 1 red onion, sliced
  • 2 tomatoes, sliced
  • 2 tablespoons Aji Amarillo puree
  • 3 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1/2 cup beef broth
  • French fries (pre-made)
  • Fresh cilantro, chopped
  • Salt and pepper to taste
  • Oil for frying

Instructions: In a hot pan or wok, fry the beef until browned. Set aside. In the same pan, sauté onions and Aji Amarillo puree for 2 minutes. Add tomatoes, soy sauce, vinegar, and beef broth. Cook for another 2 minutes. Return the beef to the pan, add French fries, and toss everything together. Season with salt, pepper, and cilantro. Serve immediately (with rice).

Rocoto Relleno (Stuffed Hot Peppers)

This recipe is typically made with Rocoto peppers, but you can substitute with bell peppers for a milder version and use Aji Amarillo hot pepper in the filling for flavor.

Ingredients for Filling:

  • 1/2 lb ground beef or pork
  • 1 onion, chopped
  • 2 tablespoons Aji Amarillo paste
  • 1/4 cup raisins
  • 1/4 cup olives, chopped
  • 2 hard-boiled eggs, chopped
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Cheese for topping

Instructions: Prepare peppers by cutting off the tops and removing the seeds. Set aside. Cook the meat with onions, Aji Amarillo, cumin, salt, and pepper. Add raisins, olives, and eggs to the meat mixture. Stuff the peppers with the filling, top with cheese, and bake at 350°F (175°C) until the peppers are tender and the cheese is melted.

Magic Plant Farms: From Our Farm to Your Fork

Streamline your cooking process with our Aji Amarillo paste, mash, and puree. We select only the highest quality peppers to create products that infuse your meals with a depth of flavor that is hard to match. These ready-to-use flavor bombs eliminate the time-consuming steps of peeling and deseeding fresh Aji Amarillo Peppers, so you can enjoy gourmet flavors at home with zero fuss. Place your order today!