Peruvian Limo Rojo Chili seeds (rare)
Aji Limo peppers originate from the Andes region of South America and play a pivotal role in Peruvian culinary traditions, enriching dishes like ceviche, lomo saltado, and papa a la huancaína. Commonly mistaken for the Aji Lemon Drop chili due to a similar name, Limo Rojo chilis are much different in size, color, and flavor.
These peppers are petite and spherical, akin to the size of serrano peppers, boasting a vibrant red or orange hue. Renowned for their unique fruity taste and moderate heat, Aji Limo peppers have a Scoville rating ranging from 30,000 to 50,000 units, placing them in the medium-heat category, similar to cayenne peppers.
Apart from their culinary significance, Aji Limo peppers have a rich history in South American traditional medicine, are believed to harbor anti-inflammatory properties, and are utilized for addressing various ailments such as headaches, toothaches, and stomach issues.
While readily available in Peruvian markets, Aji Limo Rojo peppers may be challenging to find globally. Specialty spice stores like Sonoran Spice, often found online, are reliable sources for obtaining these seeds. The peppers can be employed fresh or dried, and are commonly ground into a powder for inclusion in sauces and marinades.
Their flavor is reminiscent of Scotch Bonnet peppers but with a milder heat. Part of the Peruvian trinity family of peppers alongside Aji Limo and Rocoto, these chili seeds are a versatile addition to any kitchen.
This traditional Peruvian delicacy, featuring raw fish marinated in lime juice and spiced with these peppers, offers a distinct fruity flavor and a spicy kick. Additionally, they enhance lomo saltado, a popular Peruvian stir-fry with beef, onions, tomatoes, and French fries, as well as papa a la huancaína, a cold potato salad enriched with boiled potatoes, cheese, and a zesty pepper sauce.
Beyond traditional Peruvian cuisine, Aji Limo peppers can be incorporated into a range of dishes to infuse a spicy element. Ideal for sauces, marinades, and meat rubs, they can also be added to soups, stews, and various culinary creations for an enticing heat. Consider using them as a flavorful topping for pizzas, sandwiches, and other dishes to add that perfect touch of spiciness.
Seed count:15
Botanic name:
Capsicum baccatum but also debated as Capsicum chinense
Plant spacing:
22"-24" inches
36"-48" for rows
Color:
Bright red
Sowing depth:
1/4 inch
Sun requirements:
Full sun
Utilization:
Aji Limo Rojo chili peppers are versatile and suitable for both raw and cooked preparations, including simmering, boiling, roasting, grilling, and baking. When handling these peppers, it is advisable to use gloves to prevent the potential burning sensation caused by direct contact with capsaicin.
Fresh Aji Limo Rojo chili peppers are commonly employed in salsas, hot sauces, marinades, and seafood salads. Beyond fresh applications, they can be chopped and incorporated into soups, stews, and chilis, stir-fried with vegetables and cooked meats, or pickled for extended use. The pepper's citrus-forward, fruity, and sour profile also stands out in pastes, achieved through pureeing either fresh or roasted peppers for enhanced flavor.
Aji Limo Rojo chili peppers complement a variety of ingredients, including potatoes, corn, red onions, bell peppers, jicama, carrots, cilantro, tomatoes, and seafood such as fish, octopus, squid, and shrimp. They also pair well with rice. To maximize freshness, store the peppers whole and unwashed in the refrigerator, where they can keep for 1-2 weeks.
Frost hardy:
No
Maturity days:
110-120 days
Life cycle:
Perennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
N/A
Scoville Units:
Growing Instructions:
Indoor Seed Starting
Gather Your Supplies:
- High-quality seed starting mix
- Seed trays or small pots
- Chili and pepper seeds of your choice
- Germination mat or heat mat
- Grow lights (if natural light is insufficient)
- Labels and a pen for plant identification
Sow the Seeds:
Fill your trays or pots with damp seed starting mix.
Make small indentations about ¼ inch deep. Place a couple of seeds in each hole.
Gently cover the seeds with a thin layer of mix and mist with water.
Provide Consistent Warmth:
This is the most important aspect! Chili and pepper seeds germinate best with soil temperatures between 75-85°F (24-29°C).
Place your seed trays on the germination mat to maintain the optimal temperature.
Maintain Moisture:
Keep the soil consistently moist, but not waterlogged. Use a spray bottle to mist the soil.Consider placing a humidity dome or plastic wrap over the trays to retain moisture.
Provide Light:
Once the seedlings emerge, provide them with plenty of light.
If using grow lights, keep them a few inches above the seedlings, adjusting their height as they grow.
Outdoor Seed Starting:
Timing is Crucial:
Peppers and chilies thrive in warm weather. Start your seeds outdoors only after the last frost risk has passed, and soil temperatures remain consistently warm.
Prepare the Soil:
Choose a sunny, well-drained spot in your garden.
Amend the soil with compost to boost its fertility.
Direct Sow Your Seeds
Follow the seed packet instructions for spacing.
Sow the seeds at the recommended depth and cover them lightly with soil.Water them thoroughly.
Hardening Off (For Indoor-Started Plants):
Before transplanting indoor-started seedlings outdoors, gradually acclimate them to outdoor conditions over a period of 7-10 days.
Start by placing them in a sheltered spot with partial shade for a few hours daily. Gradually increase their exposure to direct sunlight and wind.
Additional Tips:
Spacing: Plant spacing will vary depending on the chili or pepper variety. Research the specific needs of your chosen varieties.
Drought Tolerance: While chili and pepper plants are relatively drought tolerant, they will perform best with regular watering, especially during flowering and fruiting.
Container Growing: Chili and pepper plants thrive in containers. Choose a pot that's appropriately sized for the mature plant.
