This is the Peruvian “yellow pepper,” a staple of that nation and one of the pivotal ingredients of its regional cuisine. In its dried form, it is called “aji mirasol,” and, along with its paste form, is a viable substitute for fresh chili in stews, sauces, and marinades. It’s hotter than jalapeño peppers, but has a taste profile all its own: less harsh, more fruity, with even a raisin finish. Here, you can buy ground aji amarillo.
Aji Amarillo Powder
This is the “yellow pepper” of Peru.