Ají Amarillo Chili Paste

Fruity & Spicy Peruvian Pepper Paste

Arguably the most common pepper used in Peruvian cuisine, ají amarillo peppers offer bright notes of tropical fruit while packing a spicy punch. Often compared to the scotch bonnet, ají amarillo peppers have a similar flavor profile, but with less heat. Here, ají amarillo peppers are puréed into a concentrated, yellow-orange paste that can be used in everything from soups and stews, to marinades and sauces.

How to use:

Ubiquitous in Peruvian cuisine, this pepper paste appears in many classic regional dishes, including causa, a comforting casserole of potatoes and tuna (or sometimes chicken) and ají de gallina, a creamy dish of poached chicken coated in a pepper-laden sauce. Or, try this punchy paste in tiradito, a dish of raw fish dressed in a spicy ají amarillo sauce.