Aji Amarillo Guide: Uses, Substitutes, Health Benefits & Recipes

Attribute	Aji Amarillo	Jalapeño	Hatch Green Chile
Heat Level (Scoville)	30,000–50,000 SHU	2,500–8,000 SHU	2,500–5,000 SHU
Flavor Profile	Fruity, citrusy, slightly smoky	Grassy, earthy, vegetal	Smoky, roasted, sweet
Main Use	Purees, sauces, stews	Salsas, nachos, pickled dishes	Rellenos, soups, chilis
Color	Bright yellow-orange	Green when unripe, red when ripe	Green to red

What is Aji Amarillo? The Ultimate Guide to Peru's Signature Chili

Aji Amarillo (Capsicum baccatum) is a vibrant yellow-orange chili pepper native to Peru, prized for its unique fruity, citrusy flavor and moderate heat (30,000–50,000 Scoville units). This comprehensive guide covers everything you need to know about using, buying, and cooking with aji amarillo, including its health benefits, substitutes, storage tips, and delicious recipes.

Table of Contents

• What Makes Aji Amarillo So Unique?
• Top 7 Culinary Uses for Aji Amarillo Chillies
• Buying Guide: How to Choose the Best Aji Amarillo Chillies
• Pro Tips: Handling, Storing & Using Aji Amarillo Like a Pro
• Aji Amarillo: Hot, Healthy & Healing
• Frequently Asked Questions About Aji Amarillo
• Recipes to Try with Aji Amarillo Chilli
• Final Thoughts: Make Room for Aji Amarillo on Your Spice Shelf

What Makes Aji Amarillo So Unique?

Aji amarillo is not just another red chili hiding in the back of your pantry. It has a distinct personality that sets it apart from other peppers. Here's a quick breakdown:

Attribute	Aji Amarillo	Jalapeño	Hatch Green Chile
Heat Level (Scoville)	30,000–50,000 SHU	2,500–8,000 SHU	2,500–5,000 SHU
Flavor Profile	Fruity, citrusy, slightly smoky	Grassy, earthy, vegetal	Smoky, roasted, sweet
Main Use	Purees, sauces, stews	Salsas, nachos, pickled dishes	Rellenos, soups, chilis
Color	Bright yellow-orange	Green when unripe, red when ripe	Green to red

This table isn't just for show — it helps explain why chefs around the world are swapping out jalapeños and turning to aji amarillo for more depth and complexity in their recipes.

Top 7 Culinary Uses for Aji Amarillo Chillies

• Making Aji Sauce: Blend roasted aji amarillo with garlic, vinegar, and oil for an unforgettable sauce perfect for dipping or drizzling. This Peruvian staple is the base for countless dishes like causa rellena and lomo saltado.
• Ceviche Magic: Add a spoonful of aji paste to ceviche marinade for a kick that dances with lime. Authentic Peruvian ceviche relies on aji amarillo for its signature flavor profile.
• Pollo a la Brasa: This Peruvian rotisserie chicken wouldn't be the same without the fiery undertones of aji amarillo marinade. The pepper's fruitiness balances perfectly with the chicken's richness.
• Stews and Soups: From hearty stews to light broths, aji adds warmth without overpowering the base flavors. Try it in seco de pollo or causa for authentic Peruvian taste.
• Pasta Perfection: Mix into creamy pasta sauces for a spicy twist that surprises the palate. Aji amarillo pairs beautifully with goat cheese or feta for a Mediterranean-Peruvian fusion.
• Marinades: Combine with olive oil, cumin, and salt for a bold marinade ideal for grilling meats or veggies. It works wonders on shrimp, chicken, or even tofu.
• Condiments: Stir into mayonnaise, ketchup, or aioli for an instant flavor boost to sandwiches and burgers. Try it in a aji amarillo mayo for burgers or tacos.

Buying Guide: How to Choose the Best Aji Amarillo Chillies

Whether fresh, dried, or frozen, finding quality aji amarillo can make all the difference in your dish. Here's how to choose wisely:

Types Available in the Market

• Fresh Pods: Often found in Latin markets or specialty stores during summer months. Look for firm, shiny skin and avoid soft or wrinkled ones. Best for dishes requiring fresh flavor like ceviche or salsas.
• Dried Whole Pods: Less common but available online or in Peruvian grocery stores. These pack a concentrated flavor and must be rehydrated before use. Ideal for making traditional Peruvian sauces.
• Prepared Paste: Widely available in jars or tubes. Brands like Ají Amarillo Perú and Inca Foods offer smooth, consistent pastes with balanced heat and flavor. Perfect for quick cooking and consistent results.
• Frozen Puree: Found in many larger supermarkets in the international section. Freezing preserves flavor well and extends shelf life. Great for large-batch cooking or when fresh peppers aren't available.

Recommended Brands

Brand	Type	Flavor	Best For	Price Range
Inca Foods	Paste	Bold, fruity, slightly smoky	Everyday cooking, quick sauces	$$
Ají Amarillo Perú	Paste	Fresh, bright, citrus-forward	Ceviche, seafood dishes	$$$
Tierra del Sol	Frozen Puree	Earthy, mild heat	Large batches, stews, soups	$
Los Portales	Dried Pods	Intense, floral notes	Authentic Peruvian dishes, grinding into powder	$$

Where to Buy

• Latin American Grocery Stores: Your best bet for fresh or authentic products. Look for stores with high turnover to ensure freshness.
• Online Retailers: Amazon, Walmart Online, and specialty sites like AmigoFoods carry various forms of aji amarillo. Check reviews for quality assurance.
• International Food Sections in Supermarkets: Look under Peruvian, Mexican, or South American food aisles. Major chains like Whole Foods and Trader Joe's often carry it.

Pro Tips: Handling, Storing & Using Aji Amarillo Like a Pro

Ready to start using aji amarillo? Here are some pro tips to ensure safety, maximize flavor, and keep waste to a minimum:

• Wear Gloves: Even if you're using the paste, capsaicin can irritate your skin. Protect your hands! This is especially important when handling fresh pods.
• Roast for More Flavor: Lightly roast whole pods over an open flame or under a broiler to bring out their smoky side. This technique is essential for authentic Peruvian sauces.
• Freeze for Later: Freeze extra puree in ice cube trays. Each cube equals one serving, ready to pop into soups or sauces anytime. This preserves the vibrant color and flavor.
• Balance with Acid: Aji loves lime, lemon, or vinegar. Balance its intensity with a splash of acid to elevate your dish. This is key for ceviche and other citrus-based recipes.
• Pair with Cream: Dairy tames the heat while enhancing the fruitiness — try it with sour cream or yogurt-based sauces. Perfect for dipping sauces or creamy pasta dishes.

Aji Amarillo: Hot, Healthy & Healing

Beyond flavor, aji amarillo brings a wealth of health benefits thanks to its natural compounds:

• Boosts Metabolism: Capsaicin increases body temperature and metabolic rate temporarily. Research published in the Journal of Nutritional Science shows capsaicin can aid weight management when combined with a healthy diet.
• Rich in Vitamins: High in Vitamin C (100g provides 100% of daily value) and Vitamin A, supporting immune function and eye health. These nutrients are vital for overall wellness.
• Natural Pain Relief: Topical creams made with capsaicin help relieve joint and muscle pain. The American Academy of Dermatology recognizes capsaicin as an effective treatment for neuropathic pain.
• Anti-inflammatory Properties: May help reduce inflammation linked to chronic diseases. Studies in the Journal of Inflammation Research highlight capsaicin's role in reducing inflammation markers.

Frequently Asked Questions About Aji Amarillo

How hot is aji amarillo compared to other common peppers?

Aji amarillo ranges from 30,000–50,000 Scoville Heat Units (SHU), making it significantly hotter than jalapeños (2,500–8,000 SHU) but milder than habaneros (100,000–350,000 SHU). Its heat is balanced by pronounced fruity and citrus notes that prevent it from being overwhelming. This makes it versatile for both mild and spicy dishes.

What's the best substitute if I can't find aji amarillo?

For closest flavor match, combine 1 minced yellow bell pepper + 1 minced serrano pepper + ¼ tsp paprika. While not identical, this blend mimics the fruitiness and heat level. Avoid using only hotter peppers like habaneros as they lack the distinctive citrus notes. For authentic Peruvian dishes, use a mix of bell pepper and a touch of cayenne for color and heat.

Can I grow aji amarillo peppers myself?

Yes! These peppers thrive in warm climates (USDA zones 9-11) but can be grown in containers elsewhere. Start seeds indoors 8-10 weeks before last frost. They require 70-85°F temperatures, 6+ hours of sunlight daily, and consistent watering. Expect 70-90 days to maturity. For best results, use well-draining soil and fertilize every 2 weeks.

Is aji amarillo paste shelf-stable after opening?

Most commercial pastes require refrigeration after opening and last 3-4 weeks. For longer storage, freeze in ice cube trays (1 cube = 1 tbsp) then transfer to airtight bags. Properly frozen puree maintains quality for 6-8 months. Always check for mold or off-odors before use.

Why is my aji amarillo dish turning brown?

This occurs when acid (like lime juice) is added too early during cooking. To preserve the vibrant yellow color, add acidic ingredients in the final 5-10 minutes of cooking. The natural carotenoids in aji amarillo react with acid over time, causing discoloration. For bright yellow sauces, add lime juice right before serving.

Are aji amarillo peppers the same as yellow Scotch bonnets?

No. While both are yellow and fruity, they're distinct varieties. Aji amarillo (Capsicum baccatum) has floral-citrus notes and moderate heat, while Scotch bonnets (Capsicum chinense) deliver intense tropical fruitiness with significantly more heat (100,000–350,000 SHU). They're used in different cuisines — aji amarillo in Peruvian dishes, Scotch bonnets in Caribbean cooking.

Can I eat aji amarillo peppers raw?

Technically yes, but their full flavor potential shines when cooked. Raw pods can taste grassy and one-dimensional. Roasting or simmering develops their signature fruity complexity while mellowing raw vegetal notes. For ceviche, use paste rather than raw peppers to achieve the best balance of flavor and heat.

Recipes to Try with Aji Amarillo Chilli

You don’t need to be a professional chef to make magic with aji amarillo. Try these simple yet stunning recipes:

• Lime-Aji Butter Shrimp: Sear shrimp in butter, add a spoonful of aji paste and lime juice. Serve over rice or quinoa. Perfect for a quick weeknight dinner.
• Spicy Corn Chowder: Simmer corn, potatoes, and onions in broth. Stir in aji paste and finish with a dollop of sour cream. A comforting bowl of warmth with a kick.
• Aji-Marinated Grilled Chicken: Marinate chicken thighs overnight in a blend of aji, garlic, cumin, and olive oil. Grill until golden and juicy. Ideal for summer barbecues.
• Chimichurri Twist: Substitute half the parsley in chimichurri with aji puree for a punchy new take on the classic sauce. Perfect for grilled meats or as a dip.

Final Thoughts: Make Room for Aji Amarillo on Your Spice Shelf

The aji amarillo chilli is more than just a hot pepper — it’s a flavor powerhouse that deserves a place in every kitchen. With its unique balance of heat, fruitiness, and versatility, it elevates both traditional and modern dishes alike. Whether you’re exploring Peruvian cuisine or looking to spice up your weeknight dinners, aji amarillo is your golden ticket to flavor town.

So next time you’re at the market or browsing online, don’t pass it by — grab a jar (or two!) of aji amarillo and get creative. Your taste buds will thank you!