Pepper School

If you've ever eaten an exceptional Peruvian ceviche and been struck by a flavor that is simultaneously floral, fiery, and unmistakably lime-bright — you were tasting ají limo at work. This small, brilliantly colored pepper is one of Peru's most...

Peruvian pepper sauce belongs in the refrigerator after you open it. That is the short answer. The longer answer covers what happens if you do not refrigerate it, how to get maximum life from every bottle, and why quality pepper...

Huancaína sauce is Peru's iconic golden, creamy pepper sauce made with ají amarillo, queso fresco, and evaporated milk. Learn its origins, how to make it, and how to use it beyond papa a la huancaína.

Everything you need to know about rocoto — Capsicum pubescens, Scoville heat, black seeds, Andean origin, rocoto relleno, and how it compares to ají amarillo and habanero.

Looking for an ají amarillo substitute? Here's the honest answer — nothing perfectly replaces it — plus the best approximations and the easiest way to get the real thing in the U.S.

That bright green sauce at every Peruvian restaurant is called ají verde — made with ají limo pepper, cilantro, garlic, and lime. Here's what's in it, why it's so good, and how to get it at home.