Dried Aji Amarillo Pepper (Chile Amarillo) WT: 2 oz, 4 oz, 8 oz, 1 lb, 2 lb, 5 lb and 10 lb! (4 oz)

OK, so these may not be the real thing; but they work for our use. I add three chilies (I have to slice them in half vertically) to a bottle of Pisco. Then I allow the Pisco to sit for several months (the longer, the better). The stuff I’m using was started in October; this is Easter. To a rocks glass I add two shots of Pisco, about a half a teaspoon rosemary simple syrup, a half a bottle of ginger beer and some ice. We call this a “Snakebite”.

I love Peruvian food but prefer to make it at home because it tends to be expensive in restaurants. My two favorite dishes that use aji amarillo are aji de gallina and causa. Before, I was getting the aji paste in a jar, which was very good but also a little pricey. I like that you can use what you need of these peppers and control all the ingredients. I just rehydrate these when I need them for a recipe. You get some color variat ions; some are a pale yellow and some are a deep, rich yellow. They are the whole peppers, d ried, with some of the seeds intact. These are a little more economical than the jarred paste, but the reason I gave a 4 out of 5 was the quantity of these that you g et for the price. If they had cost a few dollars less, I would have given them a 5 out of 5.

I have Aji Amarillo peppers. They are small, yellow, and savory,. These are big brown, and also savory. But they aren't Aji Amarillo peppers.

If this are really ají amarillo than they are older than dirt. The 1st pic with the sellers label on it is brown looking dried ají amarillo, the 2nd picture is of my dried ají amarillo that I purchased from another website and they are fresh look at the color..