Since “Amarillo” is the Spanish word for yellow, and “Ají” is the term for chile in South America, this pepper is also appropriately known as the “yellow chile.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chili pepper in that country.
It may be said that is it possibly the most important ingredient in Peruvian cuisine, as it is incorporated in a number of national dishes. You’ll find them at Peruvian markets in many forms, including fresh but also dried, canned or chili paste.
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