Aji Rico Hybrid Pepper Seeds

Aji Rico Hybrid Pepper Seeds

Ready in Under 2 Months!

(P) Pkt of 10 seeds
Item # 52772-PK-P1

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55 days for green fruits; 75 for red. These times are from setting out transplants.

Now even gardeners in the far north can enjoy a big harvest of peppers! Aji Rico Hybrid is a South American (C. baccatum) variety with masses of conical fruits that can be harvested green at just 55 days after transplanting! If you can wait another 20 days or so, they'll reach full red maturity, but they are delicious even when green. Go ahead, sow these seeds now -- they will repeat their harvests as long as the warm weather holds!

Aji Rico walked off with a 2017 All-America Selection, not only for its early maturity but for its big yields and flavor. Pick the fruit promptly and new flowers will arise, leading to even more peppers! This pepper also gets high marks for versatility: if you remove the seeds from the fruits, they are only mildly hot. For a spicier bite, include seeds in your salsas and sauces! Or dry the whole pepper and then grind it up for a nicely pungent, fragrant paprika from your own garden. (Good holiday gift idea!)

The flavor of these peppers is really unusual. It's got the chile notes you'd expect, with a juicy fresh bite, but it also has hints of citrus. This makes it great for salsa, especially fruit salsas that need just a touch of heat without losing their sweet fruit taste!

Aji Rico reaches about 30 to 36 inches high and at least as wide, unless you train the stems upward to keep them from "bushing out." You can easily grow this pepper in a big tub on the porch. The peppers reach about 3 to 4 inches long, with an average diameter of 1½ inches and a weight of 1.5 ounces. Expect 50 to 75 in a single harvest!

You will find Aji Rico to be widely adapted, vigorous, and trouble-free. As with all hot peppers, it boasts a spicy aroma that helps keep pests off the plants, so you may want to plant a few Aji Ricos among your favorite flowering plants as well as in the vegetable patch. It's a great natural pest repellent!

Start seeds indoors or, in climate with short growing seasons, outdoors at least one week after last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Set seedlings (or thin direct-sown seedlings) 2 feet apart in full sun. If planting many seedlings, space rows about 3 feet apart. Fertilize when the blooms appear, and water well. Pkt is 10 seeds.

Review Summary
(Based on 4 Reviews)

Overall Rating: 5.0 / 5.0


outstanding mild hot pepper!!
Nancy from AR wrote on December 28, 2019

I grow different types of peppers every year, and this is one I'll grow again. I grew only one plant and it grew to be about 4 feet tall and 4 feet wide and was LOADED with peppers all year long. I've never seen such a prolific pepper plant. Peppers have a great flavor and just the right amount of heat for my taste. They are also the perfect size for stuffing and wrapping with bacon. I don't know how many of them we ate that way. Highly recommended!

Best flavor!
Michele from OH wrote on September 08, 2019

Really nice, easy to grow peppers with a wonderful fruity heat. Great to eat, pickle and dehydrate! ❤ these!!

Best eating pepper!
Brent M from TX wrote on September 12, 2018

I’ve looked for years for a pepper with some kick but one that could be eaten as-is and taste good. This is it! Slice it and sprinkle a little salt and it’s got some kick with great flavor too. Not the green grass or oil overtones of other peppers with kick. Planted in spring and they are now 6’ tall and covered in peppers like Christmas tree ornaments. I’m sticking with this one.

A Must Have In Peppers
Steve Poole from MN wrote on September 10, 2018

I grew this pepper for the first time. Man, what a surprise. I am getting dozens of peppers off of each plant and I have three plants. I've had no problems with any diseases or deer (which do eat my bell peppers). The flavor is really great. There is a unique citrus flavor to them that has stirred my creative epicurean juices. Cleaned of seeds and white parts, they are just slightly hot, very easy to eat raw The seeds and white parts do have some heat especially if you let them ripen to a rich red. I am also making some chili powder from them as well as making fermented pepper rings (a much better flavor than pickled jalapenos). What a great find.

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