Aji Cito is a rare, high-yielding Capsicum baccatum cultivar from the Peruvian highlands. It is one of the hottest baccatum varieties, with a bright citrusy flavor and prolific production of small tapered pods that ripen to orange-yellow.
The Aji Cito chili pepper originates from the highlands of Peru and belongs to the Capsicum baccatum species. It is often cited as possibly the hottest of all baccatum peppers, reaching up to 100,000 Scoville Heat Units. The plants are vigorous and prolific, growing over one meter tall and wide, producing hundreds of fruits throughout the summer. Pods are torpedo-shaped, about 2 inches (5 cm) long and 0.5 inches (1 cm) wide, starting green and maturing to a vibrant yellowish-orange. The flavor is distinctly citrusy with subtle bean-like notes, making it excellent fresh in salads, salsas, or ceviche-style dishes, and equally delicious when dried and powdered for seasoning. It thrives in pots or warm climates with well-draining soil and full sun, offering high yields even for home gardeners. This variety adds a bright, fruity heat to Andean cuisine and is prized for its unique profile among South American ajíes.
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A rare Peruvian highland variety celebrated for its intense heat within the baccatum group and distinctive citrus flavor profile.
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Reach out →Bright citrus with subtle bean-like undertones and fruity brightness; less smoky than some other ajíes.
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