Aji mirasol is the dried form of Aji Amarillo. It is usually soaked in water or dry sauteed before it is ground and used to add flavor and a yellow color to traditional Peruvian dishes. Another essential Peruvian pepper, aji panca, is also sold in a dried form. It has a deep purple color and is said to have a “woodsy” flavor. In the United States, these peppers are referred to as New Mexico or Colorado chiles. Use dried aji pancas to make the perfect marinade for Peruvian kebabs, or Anticuchos. These kebabs are popular street food in Peru, much like the kebabs sold by vendors in big cities like New York.