Aji Omnicolor Pepper

SHU: 50,000
Type: Capsicum Baccatum
Home: Peru

The Aji Omnicolor is quite a nice yung pep which has seemed to grow in popularity over the years. Let me tell you why. This little jerkface goes through the colors purple, palewave yellow, then orange, and finally settling on red, which is quite neat. They apparently have different flavors at every color as well.

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Aji Scramble (with pasture 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
  • 3 cage free, farm fresh eggs
  • 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 eggs 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

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!

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