Aji Amarillo

Capsicum baccatum. These require a long growing season and tend to go pollen sterile above 83 degrees F. Flavor is unlike other hot peppers and the heat level can be adjusted by removing more or less of the core and septa (veins). Plants can reach 7 feet, but are usually smaller. Classic Peruvian pepper, used in many dishes. Despite the name, fruits are orange to orange-red. Tolerant of cooler conditions. In VA, I put a mini hoop house over the plants and put a space heater inside to extend the season. Pureed peppers freeze well. Flavor has citrusy, grapefruit notes, very clean, fresh. Also dried. Many forms exist, this variety, also known as "Escabeche" in Peru, sets fruit earlier and is shorter than "Mirasol" types. I start seeds in early Feb. Harvests are heaviest in Nov.-Dec.