Ají Amarillo (Yellow Pepper)

Ají amarillo is the number one pepper used for cooking in Peru. Native to the country, ají amarillo has been used as far back as the Inca times. Many traditional Peruvian dishes are made with it.

The yellow pepper is particularly tough on stomachs, and isn't recommend for people with ulcers.

Ají amarillo is a "must have" ingredient when cooking:

• Papa a la Huancaina
• Causa Rellena
• Tiradito
• Ají de Gallina
• Escabeche

• Papa a la Huancaína (Huancayo-style Potatoes)
• Causa Rellena
• Tiradito
• Spicy Peruvian Peppers: Rocoto
• Ají de Gallina
• Sopa de Albondigas (Meatball Soup)
• Asado de Tira (Roasted Beef)
• Cancha Serrana (Dehydrated Highland Corn)
• Caigua Rellena
• Peruvian Choclo (Maíz, Corn)
• Inca Kola
• Hueveras Fritas (Fried Fish Eggs)
• Conchitas a la Parmesana (Parmesan Shellfish)
• Traditional Peru Food
• Suggested Travel Backpacking Destinations in Peru
• Peru Import Export
• Quinua con Queso Fresco (Quinoa with Cheese)
• Choclo Serrano
• Peru Tourist Visa Extension
• Frijoles Blancos con Chancho (White Beans with Pork)
• Peru Customs and Etiquette
• Coquito Recipe (Puerto Rican Eggnog)
• Best and Worst Food in Peru
• Olluquito
• Traditional Sudan Food
• Traditional Sri Lanka Food
• Traditional Spain Food
• Traditional Somalia Food
• Traditional Slovenia Food
• Traditional Singapore Food
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• Traditional Serbia Food
• Traditional Suriname Food
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• Traditional Nicaragua Food
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