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Pepper, Aji Cristal

Capsicum baccatum

• Conventional
• 90 days from transplant

This variety works for:

• Salsa
• Pickling
• Drying

Originally from Curico, Chile, the large 3' ‘Aji Cristal’ pepper plants produce a very heavy set of 3 ½" long fruits. Waxy fruits ripen from light green to yellow to reddish-orange. 

Excellent spicy citrus flavor is best when immature, and it is great for salsa.

Pepper species are native to the Americas and have been cultivated for thousands of years. The Spanish and Portuguese brought them back to Europe and to their colonies in Africa and Asia, where peppers continued to spread and develop. The chemical in hot peppers that causes a burning sensation is capsaicin, and it can be found in the highest concentration in the white pith around the seeds. 

This pepper is: HOT

Wear rubber gloves when processing hot peppers; do not touch your eyes. If you are sensitive to the heat, wear a mask over your mouth and nose and protect your eyes.

Try adding this pepper to salsa recipes. Its citrus, spicy flavor is best enjoyed when the immature peppers are less than 3 inches long.

You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion, and salt, and after about 4 minutes, add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

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