Name: Aji Amarillo
Species: Capsicum baccatum
Origin: Peru
Picante Class: Legendary
Category: Heirloom
Description: The Aji Amarillo Pepper is a popular chilli variety native to Peru. It is well-known for its vibrant yellow colour when ripe and its distinct fruity flavour with hints of apricot. The pods are medium-sized, elongated, and have a medium-thick flesh. Aji Amarillo peppers are moderately spicy, ranging from 30,000 to 50,000 Scoville Heat Units (SHU).
Plant Size:
Pungency:
Grow Difficulty: Easy
Days to Germination: 10-14 days
Days to Harvest: 150-180 days
Culinary Uses: Aji Amarillo Peppers are widely used in Peruvian cuisine and are essential for making the famous Peruvian Aji Amarillo Sauce. They can also be used fresh or dried in various dishes, including salsas, marinades, soups, and stews. The fruity flavour and moderate heat level make them versatile for adding a unique taste to many recipes.
Recipe:
Aji Amarillo Paste Recipe:
- Ingredients:
- 2 fresh Amarillo peppers (chopped)
- 1 tablespoon chopped onion
- 1 chopped garlic clove
- Pinch of salt
- 1 tablespoon olive oil
- Instructions:
- Add the chopped Amarillo peppers, onion, garlic, salt, and olive oil to a food processor.
- Process the mixture until a thick paste forms. Adjust the consistency with a bit of water or additional oil if needed.
- Use this flavourful paste in Peruvian dishes or as a base for Amarillo Sauce
Additional information
Weight | 0.001 kg |
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Seed Pack Size | 10 Seeds, 5 Seeds |
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