“Our favourite chilli for a delicious paste”
Aji Amarillo is an incredible C. Baccatum from Peru. The most widely used chilli pepper in Peruvian cooking.
A big pendulous plant that grows well in a pot and it has a long season. We have planted our Amarillo in the ground and it is humongous. When it fills with pods, it needs staking as the pods weigh the branches down. In a pot it easy grows to over 1.5m high and in the ground it will get bigger.
The pods have brightly orange colour and are very thick and juicy. We make an amazing chilli paste with them and also use them in salads.
RECIPE FOR AMARILLO PASTE PER 100 GRAMS OF PODS:
- 100 gram of Aji Amarillo
- 50-60 ml apple cider vinegar
- 1 tbsp sugar
- A pinch of salt
Blend the pods with the vinegar. Put it in a pot, add sugar and salt. Simmer for 30 minutes and pour into a sterile glass. Can last for a year in the fridge after opening.
Overall a terrific plant, great all rounder, a decent heat level, great flavour and it’s a heavy producer. They’d look great in any garden and we highly recommend this variety.
Pod size: 15 cm long and 2.5 cm wide
Heat level: Upper medium heat with a nice solid burn
Flavour: Very crunchy chilli with a really sweet capsicum taste.