Aji amarillo is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature.
Free from: preservatives, additives, GMO, trans-fat, refined sugar, gluten
Suggested Use: Aji can be used for many sauces to flavor chicken, meat, fish, pasta, and rices