Hot Pepper, Limón Lightning (Organic)
Capsicum chinense. Extra Hot. 90-100 days.
Limón Lightning is the same species as habanero peppers and is the hottest pepper we offer. Bright, bold yellow peppers ripen early enough for outdoor cultivation at our location in Oregon. Short plants produce high yields of slender peppers that average 2 ½” long by ¾” wide. Limón Lightning brings a biting capsaicin punch paired with tropical citrusy, habanero aromatics. While many hot peppers have a building heat, this one has a kind of fiery sting that fades relatively quickly. The flavor and heat profile combine to make Limón Lightning an excellent candidate for hot sauce.
Limón Lightning hot pepper was developed here at Adaptive Seeds from an accidental cross between a hybrid orange habanero and a pale yellow Aji Limón type pepper. We thought they were isolated due to being different species but you can’t always trust what you read: While most Aji Limón type peppers are C. baccatum species, this one turned out to be a C. chinense. Two pepper varieties of the same species resulted in an auspicious cross pollination! We think the result is a bigger, better, and bolder C. chinense Limón.
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Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
Seed Saving
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.
benflath (verified owner) –
Where did you grow this variety? Oregon
For many years, the aji limon has been our top pepper, but the limon lightning has taken its spot! It tastes exactly like what it is: half aji limon, half habanero. Incredibly fragrant and not too hot, its flavor can punch through in any dish without melting your tongue with spiciness. The plants were short and wide, with the peppers mostly hanging down beneath a canopy of leaves. They were VERY abundant, ripening consistently from mid-August through October in the PNW, with as many as a dozen per day from 3 plants at its peak. Fortunately, they also dry well, though you may want to put your dehydrator outside while they’re processing. It smells great, but it also feels a can of bear spray went off!
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