Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Chili peppers are native to the Andes. Ancient Peruvians relied on salt, herbs, and ají as seasonings, and when the pre-Hispanic man wanted to offer a sacrifice to the gods, he fasted avoiding ají, salt, and sex for a few days. Ají amarillo has a crisp texture, paired with a floral aroma and a bright orange color (despite being called yellow chili pepper). As long as you remove the veins and seeds, it can be eaten cooked or raw. In fact, raw sliced or blended ají amarillo is the base for many of our traditional dishes. Strangely, this chili pepper has several names, and none of them is a true description of it: ají escabeche, ají amarillo (yellow chili pepper), and ají verde (green chili pepper).