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Aji Amarillo is a mild, medium fleshed, deep yellow, fruity-tasting chilli from Peru.
Wrinkly-skinned dried Amarillo chillies are used to make yellow mole sauces or use in ceviches, salsas and condiments, like the famous and delicious salsa a la huancaina.
Lightly toast then rehydrate mirasol chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water before using. Always wash your hands after handling chillies.
Keep in a cool dry place for storage.
Made in a factory that handles nuts and sesame.
Aji (ah-hee) means chilli in Peru and Aji Mirasol can also be called aji amarillo, cusqueno or kelly-uchu.