Respect is due to Wicked Mike 1 for bringing the peps in 2015. This dude’s grow list 2 is insane.
Aji Cito Pepper
Holy wow. The smaller, spicier, and more pungent version of the Aji Amarillo. It’s like being punched in the face, but you like it more than usual!
Strong, floral and clean baccatum taste and apparently the hottest in the entire species. Smaller pods, around 2-3 inches. Much tastier when cooked, the fruit flavor really shines like a new car. It’s one of the fastest peppers there is–can reach up to 30mph on land. Continue reading Aji Cito Pepper
Tequila Sunrise Pepper
Ornamental with minimal heat, very tasty pepper. A hit with at least 2 people I know (the cultivators of this underground internet blog). Ripens from green to orange. Growing in the Florida sun, turns into a bright red orange.
Red Freddy Basil
Aji Pineapple Pepper
SHU: 30,000
Really strange, pungent capsicum baccatum pepper. A fairly well known underground cultivar. Can taste almost soapy at times like cilantro, in an interesting floral way.
Very strong burst of citrusy baccatum flavor on first bite, similar to the Aji Cito and even the Lemon Drop. And it’s no slouch in the department of heat, got a nice kick to it! It does taste a little bit like pineapple. Really delicious baked with coconut oil and a great alternative to Cayenne type dishes.
CGN 21500 Pepper
SHU: 100,000 estimated
Type: Capsicum Chinese
Type: Capsicum Chinese
Originated in Brazil. Fruity and extremely juicy. This pepper tastes very tropical, like a Habanero that was beat up by a can of Crystal Pepsi. An interesting and sexy spin on the chinense flavor–strong and clean.
In terms of heat, not as hot as the Habanero or more closely related Cheiro Roxa. Great for fresh snacking while contemplating the spookiness of quantum entanglement.
Ripens from reddish purple to a pretty peach pink color. A very futuristic little pepper, for sure.
Parings:
Aji Scramble (with Just Eggs!)
Holy smokes is it amazing, spicy and very #fruitcore. Serves 2.
Ingredients
- 3 tbsp onions or scallions
- 3 tbsp of Aji Amarillo or Aji Cito, seeds removed
- 1 tbsp of organic virgin coconut oil or grass fed butter
- 6 tbsp of Just Egg (or equivalent)
- 2 wraps or lavashes (local obv)
Instructions
Preheat oven to 300° for wraps. Heat the oil/butter in a skillet on low-medium. Add the onions and chopped peppers and stir until they look real nice, 7-10 minutes. Add the Just Egg and mix those lil boys up. Heat the wraps for a 2-3 minutes in the oven.
Take the wraps out of the oven and then place the eggs on the wrap, ya dingus. You can also do it others ways too, I don’t care. オムレツ
Aji Amarillo Pepper
SHU: 50,000
Type: Capsicum Baccutum
Origin: Peru
Type: Capsicum Baccutum
Origin: Peru
What does an Aji Amarillo taste like? Ted Danson would simply call it, “Heaven.” It has a fruity flavor that is complex and well rounded especially when cooked–almost like a spicy mango, apricot or carrot. People have compared it to tasting like sunshine!1
Amarillo means yellow in Spanish, however, this fruit ripens to dark orange. Even unripe, the green Aji Amarillo has a splendid taste with great heat!