Aji Rico is the first of its kind: a hybrid hot pepper from the Capsicum baccatum species that matures early for short-season production or early summer enjoyment. The large plant produces many thin-walled, crunchy fruits which have a narrow conical shape. Fruit matures from green to red and can be eaten at any stage. “Ají” is the term for chili in South America. These fruits have a refreshing citrus flavor and warm heat level, perfect for eating fresh or cooking into salsas or hot sauces. Simply incorporate the desired number of seeds from the pepper to add some heat. Aji also dries well for a flavorful homemade flavorful “paprika.”
Sow in flats or plug tray at least 6-7 weeks before the target date for transplanting outside, temperatures above 70°F are preferred for germination. Transplant into larger plug tray, cell pack or small pot (3-4″) approximately 3-4 weeks after sowing or when at least one true leaf has developed. Maintain medium soil moisture and use a complete fertilizer after transplant. Wait to transplant outdoors until night temperatures are over 45°F and there is no threat of frost, as cold temperatures will cause severe damage. Transplant outdoors in full sun at least 2-3 ft apart, plants require staking. Water and feed with complete fertilizer regularly.
Dave Hames –
Aji Rico is a productive and tasty pepper in my garden. It is the first of the baccatum peppers I grow to ripen. The peppers are crispy and sweet with a medium heat level, and great for using fresh, cooking or turning into hot sauce.