Ideas | #GnDAjiAmarillo | Inspiration
Among the most floral and fruity of peppers, sweet, and indispensable to Peruvian cooking, and that bold swath of yellow/orange skin! Very hot spicy but manageable, clocking in at 30,000-50,000 SHU (for comparison, Jalapeño is about 2,000-8,000 and Habanero is about 100,000-350,000). No doubt a unique pepper if you can take or work around the heat!
Quick tip for use:
Cut in half lengthwise and scrape out all the seeds/core to reduce some of the heat. Ajis' sweet heat make them destined for pickling, and also make for spectacular salsas, pastes, sauces, and balance very well with cream or coconut.