Ají Amarillo
Also known as Aji Mirasol (dried) · Peruvian Yellow Chile · Yellow Aji · Ají Escabeche
The Ají Amarillo (also known as Peruvian Yellow Chile) is a vibrant, medium-hot South American chili famous for its intense fruity-citrus flavor and striking bright yellow color. It is a cornerstone of Peruvian cuisine, especially in ceviche, yellow sauces, and stews.
Growing
~110 days to maturity
Fruit size
10–15 cm
Flavor & Use
Intensely fruity and citrusy with bright tropical notes (mango, pineapple) and a floral aroma. The heat is clean and builds nicely without being harsh.
Culinary
About
Ají Amarillo peppers are long, slender, and tapered (3–5 inches) with thin, smooth skin. They ripen to a brilliant golden-yellow. The walls are relatively thin but very flavorful and juicy.
Backstory
Native to the Andes of Peru and one of the oldest cultivated pepper varieties in South America. It has been a fundamental ingredient in Peruvian cooking for centuries and is essential in dishes like ceviche and aji amarillo sauce. The dried form is sometimes called ají mirasol.
Appearance
Growing
Heritage
ExploreAjí Amarillo is a traditional landrace.
Sources
FAQ
- How hot is Ají Amarillo?
- Capsi’s sourced range is 27,267–150,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Ají Amarillo taste like?
- Intensely fruity and citrusy with bright tropical notes (mango, pineapple) and a floral aroma. The heat is clean and builds nicely without being harsh.
- How do I grow Ají Amarillo?
- Ají Amarillo: about 110 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Ají Amarillo?
- habanero (different flavor), ají amarillo paste substitute