Aji Amarillo Chile (Dried)

PURPOSE [foogallery id=”2983″] WHAT IS IT? This fabulously fruity pungent Peruvian pepper brings that brilliant yellow hue to a lot of peruvian cooking, along with a gradual, yet assertive heat (30K to 50K Scovilles), if not fully deseeded. It’s a wonderful alternative to more musky, smoky peppers. EXPERIENCE This medium spice, fruity chile pepper can be used on it’s own or as a background ingredient to add complexity to a recipe. Blend it with red onion and cilantro (corriander) and you have the trinity combo of Peruvian cooking. CULINARY GEOGRAPHY Native to South America’s Andean and adjacent nations, Bolivia, Ecuador, Peru and Chile, aji amarillo is the thick-fleshed chile that is the go-to staple of Peruvian cuisine. That brilliant yellow of so many sauces in Peru owes its tone to the aji amarillo. TRADITIONAL USES Peruvian Soups Salsa Spicy sauces Added to baked goods A FEW IMPROVISATIONAL RIFFS: Powered Up Pumpkin Soup Jazz Chef Si! Si! Si! Meat R