Hot Pepper: Ají Amarillo
(Capsicum annuum )

Hot peppers in the Capsicum annuum species produce edible fruit with thick walls that can be eaten green and immature or later when the color changes to red, yellow, purple, or brown and the pepper is ripe. 

Capsicum baccatum. An Andean pepper used in traditional Peruvian cusine. Hot (30,000-50,000 Scoville units) but fruity orange fruit. 10cm long fruit with thick walls. 95 Days to maturity. Fruit adds heat and flavor to dishes. Used fresh or dried.