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A big THANK YOU is owed to Jim Duffy over at Refining Fire Chiles for sending me out this pepper. While I wasn't a fan of the initial taste, I've realized that perhaps this pepper would be tasty cooked in a dish of Italian origin. I was thinking a simple Spaghetti Bolognese with sliced onions would be wonderful with the Aji Amarillo. Of course, I'm sure it would be right at home with a South American style dish as well.
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