Aji Amarillo has a lovely, slightly tangy flavour reminiscent of dried tomatoes along with elements of dried fruit and citrus. It's fairly hot but doesn't have as much dark chilli pungency that many of the Mexican chillies do.
You can make a fantastic Aji hot sauce by soaking the chilli in hot water (discarding 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