A hot yellow pepper paste, this paste has yellow pepper, salt, and sodium benzoate as preservatives. So, you can use it with different foods.

Rico Picante - Facebook

This Amarillo paste is incredibly healthy, as it has no additional, unnecessary ingredients. You can be sure you’re feeding your family a nutritional product. The Aji Amarillo is a delicious chilli that goes well in various sauces. It pairs exceptionally well with dishes that don’t have a strong flavour themselves. This sauce has a very unique, spicy, and bold taste. The heat of the Amarillo peppers can brighten up any dish without ever being too overpowering. Ají Amarillo (sweet yellow chili pepper) is one of the most important ingredients in Peruvian cooking. It has a unique, fresh, and fruity flavour that is pleasant even to people unaccustomed to spicy ingredients. Don’t forget that if you live in a country with a favorable climate, the Aji Amarillo plant is hardy and will produce a lot of peppers. The benefit of growing your own, apart from the cost savings, is the knowledge that they are grown naturally and are fresh from your own garden, not flown halfway around the world.

Method

Aji Amarillo sauce is a brilliant sauce made with fresh aji peppers. These peppers are 6 to 10 times hotter than jalapeno peppers, making them pretty fiery. Just take 3 to 4 chillies, and add hot water to them. Deseed the chillies and blend to make a soft paste. To the pan, add the marinated onions and cumin, then finely chop and add the coriander. Fry for 5 to 7 minutes, or until the onions are soft. And don’t worry if the “yellow” peppers you buy are actually orange. This is the color of the mature yellow chili pepper from this region.

Rico Picante chilli sauces

Hi Kimberly, thank you for this wonderful Peruvian Green Sauce! I can’t thank you enough for this recipe. We have three Peruvian restaurants where I live, all with this wonderful green sauce. I have been meaning to try and duplicate it for years. Today I got around to it. One of the restaurants is called The Rocoto, after the Rocoto Pepper. Anyway, I knew the recipe had to have this ingredient, so I used your recipe, really only switching the Aji Amarillo Pepper for the Rocoto Pepper (both are spicy peppers). I am also vegan, so I used vegan mayo and left out the parmesan cheese (although I do love that stuff). Your recipe was so on target. Here is my vegan version of your great recipe. I hope you don’t mind the changes. Without you I could have never done this. Thanks! Simply place all of the ingredients in a food processor or blender and blend until you have a smooth sauce.

Peel, destone and roughly chop the avocado, finely chop the coriander leaves and chives, then combine in a bowl with 2 tablespoons of extra virgin olive oil and the lime juice. Season with a little sea salt to taste. The yellow pepper that we eat now is the domesticated version of the wild fiery pepper that grew naturally in this part of the world.