Ají Caballero Pepper Seeds – Puerto Rican Pique Pepper (Capsicum frutescens)

Ají Caballero is the fiery little pepper at the heart of Puerto Rican cuisine — the essential ingredient in pique, the beloved island hot sauce found on every table. This Capsicum frutescens variety is heirloom, organically grown, and hand-harvested, producing clusters of small, intensely hot peppers that ripen through green, gold, orange, and vibrant red.

About Ají Caballero

Known as pique criollo chili pepper, Ají Caballero is deeply rooted in Puerto Rican culinary tradition. Its compact, ornamental growth habit makes it as beautiful in the garden as it is bold in the kitchen. The peppers are small in size but deliver sharp, bright heat with a clean finish — ideal for anyone who takes their hot sauce seriously.

Culinary Uses

• The traditional base for Puerto Rican pique — infuse in vinegar with garlic and herbs
• Blend into salsas, hot sauces, and pepper pastes
• Use whole in stews, rice dishes, and marinades for steady heat
• Dry and grind into chili flakes or powder for rubs and seasonings
• Pickle in brine for a tangy condiment with Caribbean flair

Wear gloves when handling. Wash hands thoroughly — even after removing gloves. Lime juice on skin can help relieve accidental burns. Keep away from eyes and sensitive areas.

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — excess moisture invites damping off. Organic seed-starting mix is strongly recommended.
• Harden off gradually before moving outdoors. Transplant once nighttime temps stay above 55°F.
• Container friendly — use 5-gallon pots for year-round indoor growing.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep watering during dry spells; soaker hoses work well.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the season.
• Harvest: Cut with garden scissors when peppers reach full color. Harvest regularly to encourage continued fruiting.