PLANTS - PEPPER: AJI AMARILLO (HOT)
In Peru, this chili has permeated their cuisine. Any authentic Peruvian cookbook will be chock-full of recipes calling for the aji amarillo. Really, the versatility of this chili is a big part of what makes it special. Its fruitiness makes it terrific in hot sauces and salsas, and it tastes quite good fried with a little olive oil and sea salt as a side dish. Try them raw, too, mixed into a refreshing summer salad. The pairing of goat cheese and aji amarillo over greens is no doubt a simple, yet special treat.
There really is so much to love about this hot pepper. It has a unique flavor, a rich history, and a very eatable heat. Introducing the aji amarillo to your kitchen – especially in its native Peruvian cuisine – can open your eyes to whole new worlds of taste.
The fresh or frozen aji amarillo peppers can replace more traditional peppers in Mexican dishes that call for a spicy chili. The dried peppers can be ground up and used as part of a chili powder or spice rub. The chili paste can be mixed into rice or sauces for an unexpected flavor.
https://perudelights.com/how-to-make-aji-amarillo-paste/
PRO TIP: WHEN PLANTING IN CONTAINER OR RAISED BED ADD 1 TBSP OF EPSOM SALT AND ORGANIC FERTILIZER INTO THE SOIL.
LOCATION: FULL SUN
FRUIT SIZE: 4-5 inches
MATURES: ~120 days
PLANT SPACING: 18 inches apart
PLANT SZE: 12 to 24 inches tall and 16 inches wide
HEAT: Scoville rated - ~40,000 SHU
CONTAINER: 1 QUART / 4.5" ROUND
NOTE: CAN NOT SHIP -- PICK UP OR DELIVERY ONLY
>> planted January 10, 2021.