The yellow chili pepper (Capsicum baccatum) is a hot pepper that plays a key role in Peruvian cuisine. Its color starts out green, turning orange-yellow, and finally becomes a straw yellow when fully ripe.
Its size ranges between 10 and 15 cm in length and 2 to 3.5 cm in width. It has an elongated conical shape, and its Scoville heat rating is between 40,000 and 50,000. The fruits develop best when the temperature is between 18 and 25 °C; at higher temperatures, the chili becomes deformed and loses firmness.
It is used in Peruvian dishes such as *papa a la huancaína*, *ají de gallina*, *causa a la limeña*, *tamal*, *carapulcra*, *arroz con pato*, and many others.
Yellow Chili Paste
Ingredients
- 12 yellow chili peppers
- Sunflower oil
- Water
- Salt to taste
Preparation
- Cut the peppers open and remove the seeds and veins to reduce the heat.
- Chop them into medium pieces and boil them. Once the water starts boiling, remove the chilies.
- Repeat the boiling process 2 or 3 times, discarding the water each time, depending on how spicy you want it to be.
- Once cooked, blend them while gradually adding 50 ml of water and 60 ml of sunflower oil, until reaching the desired texture.
- Store in airtight jars in the refrigerator or freeze to keep it for the whole year.
