This South American pepper is essential to Peruvian cuisine, forming one-third of the holy trinity (along with garlic and red onion). The flavor is both hot and sweet, with notes of tropical fruit like mango and pineapple. Try aji amarillo in rubs and marinades for your skewers and flank steaks. In Peru, it's used in potato dishes like causa rellena, sauces like huancaína, and ceviches, giving everything a zippiness like no other pepper.