A very popular chilli in Peruvian cooking, the Aji Amarillo has a lovely slightly tangy flavour reminiscent of dried tomatoes. It's fairly hot but doesn't seem to have as much dark chilli pungency as many of the Mexican chillies so can be used in all kinds of dishes - soups, stews, salsa, sauces, rice etc. It really has a delicious flavour with elements of dried fruit and citrus - highly recommended!
You can make a fantastic Aji hot sauce by soaking the chilli in hot water (discard the seeds). Fry 1/2 an onion until soft then blend together with the soaked chilli, a pinch of salt and a squeeze of lemon or splash of vinegar. It's hot but absolutely delicious!
uses: salsa, sauces, soups, stews