Ají Limo Pepper
Often sold in the United States as Lemon Drop Pepper, this pepper originates in the Andes and is likely the same (or similar to) an all-yellow selection of Ají Limo called Ají Mochero. It is grown widely in La Libertad—almost exclusively in the district of Moche, the area it is named for. Pretty hot with a citrusy aroma, it is used traditionally in ceviche and crab dishes. If this is indeed the Ají Mochero, it is protected by the Slow Food Foundation for Biodiversity as an endangered and culturally important crop. Either way, we are excited to help proliferate this spicy, sunny, and abundant Andean Ají.
Days to maturity: 100
Seeds per pack: 25
Germination rate: 90% on 01/11/2021
Planting / harvesting notes
Start seeds indoors 8-10 weeks before the last frost and transplant into the garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant, lanky plants may have to be staked.
Seed keeping notes
Peppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Consider wearing gloves for your protection! Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.