The Aji Verde is a traditional Peruvian Capsicum baccatum variety known for its fresh citrusy flavor and mild-to-medium heat. Fruits are typically harvested green for vibrant salsas and marinades, offering a crisp texture and light kick perfect for authentic Peruvian cuisine.

Aji Verde peppers are long and slender, hanging pendant from compact, well-branched plants that reach 50-90 cm in height. The fruits start bright green and slowly mature through yellow and orange to red, with smooth crisp skin and thin flesh. Often picked at the green stage for maximum freshness, they deliver a distinct citrusy, tangy flavor with moderate tanginess and a light heat that builds gently. Native to the heart of Peru, this baccatum variety is a staple in traditional green salsas known as aji verde, where the peppers are blended raw with herbs and other ingredients. They also shine in ceviche, marinades, and fresh sauces, providing a bright, vegetal lift without overpowering spice. The plants are productive, easy to grow, and suitable for pots or garden beds in full sun with well-draining soil. Heat levels range from 1,000 to 8,000 Scoville Heat Units depending on maturity, classifying it as medium heat. Substitutions in recipes often include similar fresh green chiles for comparable brightness and texture.