The Aji Rojo is a prolific Capsicum baccatum pepper from Peru known for its long tapered pods that ripen from green to vibrant orange-red. It delivers a fruity citrus flavor with moderate to hot heat levels of 30,000-75,000 SHU and high yields.
The Aji Rojo, also known as Aji Red or Puca Uchu, is a Capsicum baccatum variety originating from Peru where it was favored during the Inca Empire. This pepper produces abundant long, pendant-shaped pods measuring 4 to 6 inches in length and about 1 inch wide with smooth skin and medium-thick flesh. The fruits start green and mature to a deep orange or bright red hue. Flavor is fruity with distinct citrus notes, a sweet finish, and a warm heat that builds gradually similar to a mild habanero but with added complexity and refreshment. In culinary applications it shines in Peruvian salsas, ceviche, hot sauces, roasted preparations, stuffing, frying, and stir-fries. The bushy plant grows 2 to 4 feet tall with white flowers, is highly productive even in cooler climates, and thrives in full sun with well-drained fertile soil. It offers excellent versatility for both fresh and cooked dishes while providing reliable yields throughout an extended season.
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The Aji Rojo traces its roots to Peru in the Andes region where it was cultivated and favored during the Inca Empire. This baccatum variety is prized for its vibrant color fruity taste and reliable productivity in both traditional South American gardens and modern cultivation.
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Reach out →Fruity with tropical citrus notes and a subtle sweet finish; heat builds slowly on the tongue with a refreshing quality.
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