Aji Cito chili pepper (Capsicum baccatum): forgive the repetition, "aji" is the Peruvian term for chili peppers, but it's almost obligatory in this case. Like the other wonders of this country, this baccatum retains the characteristics of the species: a sweet flavor with hints of citrus, a distinct but not overpowering spiciness, and substantial flesh. This cultivar is the largest of the species, easily exceeding a meter and a half if well cared for, resulting in exceptional yields. Plant in full sun, water regularly but avoid waterlogging.
In cooking, it's primarily used in sauces, which are then used to season shrimp and fresh tuna, but also dipped vegetables. The typical flavor of baccatum sub. pendulum pairs perfectly with fresh, raw foods. Aji Cito takes a while to ripen, turning yellow/orange. Try it even when green, when the acidity and citrus notes are more prominent than the sweet and spicy flavors that will develop over time.
