Sugar rush peach pepper3/10/2023 They will grow quite tall so be sure to give them space, and they are prolific and disease resistant. The slightly-wrinkled, long peppers grow to about three to six inches long, and the Sugar Rush Peach Pepper plant will grow over 5 feet tall which will likely need to be stalked. Fun Fact: The Sugar Rush Peach Pepper may be the only peach-colored Aji type pepper out there Species: Capsicum Baccatum Heat Level: 50,000 150,000 SHUs. They are also great cooked, fresh, or pickled! We recommend letting them grow to the fully ripened peach color as these hot peppers will without a doubt make the best hot sauces, salsas, and pepper jams. 2 tablespoons sugar Salt to taste 1 tablespoon lime juice Instructions Remove stems from the sugar rush chili peppers and discard. The skin is smooth, glossy, may appear lightly wrinkled or creased, and ripens from light green, golden yellow, to dark peach when mature. It can be referred to as Aji peppers, and colors range from yellow at early stages to deep peach. Sugar Rush Peach chile peppers are elongated pods, averaging 7 to 15 centimeters in length, and have a cylindrical shape that tapers to a point on the non-stem end. It is a hybrid chili that tastes incredibly sweet and fruity notes, with a hint of peach, apricot, and citrus. ![]() We estimate the heat level on this variety to be around 50,000 – 150,000 SHUs, which is close to a Habanero but hotter than a Chile Pequin. It has a great smoky citrus flavor that draws you in then the near habanero heat kicks in for that bite. Sugar Rush Peach Pepper The sugar rush peach chili pepper is exactly what it sounds like. You may also notice muted undertones of tropical-like fruit when eaten raw. ![]() The pepper’s flavors are identical to an Aji Amarillo but sweeter and have an amazing citrusy, sugar-sweet flavor with notes of apricot and peach and some unexpected smoky, complex heat. If you love peach colors and fruity sweetness as much as we do, you’ll love the Sugar Rush Peach hot pepper! This was bred by Chris Fowler of Wales and was a (happy) accident through natural open-pollination of various varieties of Aji peppers.
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