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This South American chile has a subtle, yet distinctive mildly hot, smoky flavor that is essential in Peruvian cuisine. Slightly hotter than Aji Colorado, the conical, wrinkled yellow fruits are used fresh, roasted, or dried into a powder for sauces, paste, and salsas.
Days to Harvest: 85
8/30/2014 9:03:21 PM
First season growing these peppers (2014). I germinated two seeds in January which have grown to large, upright plants that have completely filled/taken over a 4'x8' raised garden bed. It is now the last day of august and I have just harvested a little over five pounds of peppers, to be dried and saved for making amarillo paste over the winter. Still plenty of blooms and little peppers, so i expect another harvest of this size before the first freeze in October. Taste of the peppers is phenomenal, these are exactly the aji amarillos that you'll find being used in Peru.
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Pepper, Chile, Aji Colorado
Pepper, Chile, Purira
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