Aji is the Latin American Spanish word for chile and amarillo simply means yellow, so, aji amarillos are Peruvian yellow chiles (capsicum baccatum), their bright yellow turning to a blazing orange as they ripen. They are very hot and delightfully sweet and fruity. To prepare, remove stem and seeds, toast very lightly (over-roasting will burn the chile and make it bitter) by tossing in a dry skillet until slightly puffed, then soak in hot water for about 20 minutes. Use in soups, stews, ceviche, and in colourful salsas and dips, which, in Peru, frequently contain dairy products including cheese.