Aji means chile pepper in Spanish, and amarillo means yellow. But although this pepper (species Capsicum baccatum) is literally named "yellow chile pepper", its color changes to bright orange as it matures. The famous Peruvian chef Gastón Acurio named this medium spicy, fruity chile pepper the most important ingredient in Peruvian cooking. Aji amarillo is used in many classic Peruvian dishes, such as causa rellena and papa a la huancaína.
Aji amarillo is also used in many sauces, where it adds a bright complex flavor as well as its distinctive yellow/orange color.
If you can't find aji amarillo in your produce section, look for frozen aji peppers, dried peppers (in the spice section) or jarred aji amarillo paste in Peruvian grocery stores or in the Peruvian section of a Latin American grocery.
More Aji Recipes: