Aji Cristal Pepper
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. From there peppers continued to spread and develop. The chemical in hot peppers that causes a burning sensation is known as capsaicin and can be found in the highest concentration in the white pith around the seeds.
This variety works for:
This pepper is: HOT
Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.
Try adding this pepper to salsa recipes. It has a citrus, spicy flavor that 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.
Instructions - Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
- Start Indoors: 8 weeks before last frost
- Germination: 14 Days
- Plant Outdoors: 12-24” Apart
- Light: Full Sun
Ratings & Reviews
Nice heat with world class flavor
I love this pepper! I have grown them for years. We put them in salsa, asian stir fry, Mexican dish's .... Best of all I smoke them with Apple wood, dry and grind to make a Hot Paprika powder. I keep it on the table and next to the stove.
Must have in my dozen variety pepper rows
Purchased and grew these years ago
Prolific yield first year
I d call them high heat - too hot to eat raw
When using to cook, 2-3 will do
For salsa, adding a half dozen to cubanelle or bells is all you need to get to medium