Chilean Hot Pepper with a tropical, spicy grapefruit flavor. Great pickled.
They are really hot! We harvest them immature (yellow green) when they have more flavor, later they turn red and take go significantly up the Scoville scale (10,000 when green, 30-50,000 when red). Here are a couple ideas for use:
Spicy Honey with Aji Crystal
1 Aji Crystal pepper, sliced into thin rings
¼ cup honey
Optional: thyme sprig or squeeze of lemon juice
1. Warm honey gently in a small pan with the sliced pepper (and thyme or lemon, if using).
2. Let it simmer just briefly, then remove from heat and allow to infuse as it cools.
3. Store in a clean jar and use as a drizzle over roasted carrots, cornbread, pizza, or cheese.
Zesty Yogurt Dip with Aji Crystal
½ cup plain yogurt
1 Aji Crystal pepper, finely minced (roasted for milder flavor, optional)
Juice of ½ lemon
1 garlic clove, minced
Salt to taste
Optional: chopped herbs like basil or parsley
1. In a small bowl, combine yogurt, minced pepper, lemon juice, garlic, and salt.
2. Add chopped herbs if using, and stir until smooth.
3. Serve as a dip for veggies, a dressing for salads, or a sauce for grain bowls and grilled veggies.