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De-Stemmed Aji Amarillo Chiles

Aji Amarillo Chiles are the most common chile in Peru, sometimes referred to as the yellow chile or the Peruvian chile. These de-stemmed peppers are convenient and easy to use to highlight the medium heat, full-bodied flavor characteristic of Peruvian cuisine.

  • Approximately 4- to 5-inches long

  • Deep orange in color when mature

  • Ranges from 2,500 to 10,000 on Scoville Heat Scale

  • D'allesandro
    Price: $32.65
    $2.04 / Ounce

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    Suggested 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

  • Basic prep

    Soak in hot water for 10 minutes to soften or add directly to a braised dish.

    Storage & handling

    Store in a dry, cool place.


    Aji amarillo chiles.

    Aji Amarillo Chiles are the heart of Peruvian cuisine, forming the flavor trifecta alongside garlic and onion. Yellow to orange in color, depending on maturity, this vegetable brings not just heat and flavor to a dish, but bright color and visual appeal. Originating in South America over 7,000 years ago, this pepper is hardly popular outside of Southern and Latin American cuisine and is just now gaining recognition in The United States and India.

  • Part of the Capsicum annuum family

  • "Aji Amarillo" is Spanish for yellow pepper

  • High in vitamin C and potassium

  • Classic recipe

    Salsa Criolla

    Salsa criolla is a general term for an onion-based South American salsa, typically blended with chiles, cilantro and lime juice. Salting and rinsing the onions before adding the other ingredients reduces the strength of the onion and allows the other flavors to shine through.