The Peruvian Aji Amarillo

A corporate pilot, Charlie McMannis has logged over 7000 total hours in flight time over the course of his career, which has included flying commercial airplanes for Delta Airlines, as well as flying helicopters for the air and sea unit of the Chicago Fire Department. When he is not navigating an airplane, Charlie McMannis enjoys recreational travel in Peru, where he appreciates the local cuisine.

Heat or spice is a frequent component of traditional Peruvian cooking, and the aji amarillo chili is a common ingredient in many classic soups and sauces. From the C. baccatum family of chilis, the thick, bright orange flesh of an aji amarillo produces a medium to hot heat, with a subtle fruity flavor, complementary to a broad range of Peruvian dishes.

Aji amarillo can be found at Latin American markets, some Mexican grocery stores, and online. It comes fresh, frozen, dried, pulverized in a paste, and canned, and while the most common form available is the paste, the other formats can be used with equal results.