Ingredient: Aji Amarillo (Yellow Aji)

One of the most important ingredients in Peruvian cuisine, especially the coastal cuisines and the creole cuisine of Lima, the capital, is the Aji Amarillo, or yellow aji. Aji, for Peruvians, simply means chili pepper. There are a handful of different types of aji in Peruvian gastronomy, but the Aji Amarillo is, by far, the most popular. It is also one of the most commonly used seasonings in Peruvian cuisine and, in effect, is what makes many Peruvian dishes Peruvian. Unlike chili peppers in other cuisines, which are valued more for their heat, Peruvians use chili peppers (aji) for the complex flavors they impart on a dish. It is even common for many Peruvian cooks to remove the seeds and veins, wash chili peppers, and even simmer them in milk to decrease the spiciness, but still retain the underlying flavors

Aji Amarillo is considered a mild chili pepper, if one were to compare to a bird's eye, scotch bonnet, or jalapeno. They measure an average of 5"-6" long, and approximately 3"-4" in circumference. They closely resemble banana peppers in shape and size. The most remarkable thing about the Aji Amarillo when you first see it is its color: a bright, golden-yellow, almost bordering on bright orange. They have a slight fruitiness to them when they are fresh. When cooked, they tend to give off an earthier aroma. Besides adding a great deal of flavor to dishes, the Aji Amarillo is also great for coloring dishes, and is used often in Peruvian cuisine for this purpose.

Unfortunately, Aji Amarillo is not readily available fresh in the United States. I have heard of some small farmers in California and even New York who grow some on a small scale, but they are definitely not something that you can find at a grocery store, or even a Peruvian food store. Almost all Peruvian markets will sell them frozen whole in packages of about 6-10. The frozen ones work very well and are versatile. You can also find Aji Amarillo paste in jars. These are extremely convenient, as many Peruvian recipes call for pureed Aji Amarillo. It also makes a good sauce when mixed with mayonnaise.

Purchasing both the paste and the whole chili peppers is best. However, if you had to choose just one, I'd recommend going with the whole frozen peppers. There are certain Peruvian dishes that require chopped or julienned Aji Amarillo. For recipes that require Aji amarillo paste or puree, you can simply whip one or two up in a blender or food processor with a little water or oil.