It’s the rainforest pepper! Extremely juicy and loaded with freaky fresh flavor. This yung baccatum packs a nice fruit taste with a dope presentation. Smaller pods with a weird bottom to them and quite thick skinned. This pep is a personal favorite of one of the cultivators of this underground internet blog™.
Holy smokes is it amazing, spicy and very #fruitcore. Serves 2.
- 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, local, farm fresh eggs from a farm where the males aren’t killed 🐓
- 2 wraps or lavashes (local obv)
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
Type: Capsicum Baccutum
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!