The yellow chili has been cultivated for a long time (8000 years) and is one of Peru's most consumed chili peppers. It is used fresh, as condiments, and in sauces.
It has a spicy flavor and intense orange, with green shades, when ripe, elongated, hanging, and with pointed ends.
It is commonly known as yellow chili when it is fresh and mirasol when it is dry.
It is cultivated in the coastal regions, mainly from Lambayeque to Tacna.
Yellow chili is one of the main ingredients to make a good fish ceviche, to prepare potatoes a la huancaína, ají de gallina, and even in the lomo saltado since it gives it a great touch of flavor.
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