Lemon Drop Chili Pepper
Scoville Heat Units: 15,000-30,000 SHU
This bright yellow, citrus-flavored chile is also known as Kellu Uchu in Peru, where it originated. The pods grow to 2-3 inches long and ½ inch wide with wrinkled skin. Its unique lemon taste has caught the attention of those who love the citrus flavor of habanero but just can’t quite handle the intense heat. The Lemon Drop is a fantastic substitute. Although the heat is intense, it does not linger. Instead, it leaves behind the nice, lemony flavor.
The Lemon Drop can be used in just about any type of dish, especially soups and stir-fries, or the chiles can be dried to grind into a hot powdered spice. They are not often found in stores, but may sometimes be found at farmer’s markets. Many people also grow them at home, often from seeds purchased on the internet.
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Lemondrop chili sauce:
Ingredients
1 ounce dried lemon drop chile peppers (about 1 1/2 cups), stems and seeds removed
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
4 cloves garlic, peeled
1 cup apple cider vinegar
1/4 cup fruity extra virgin olive oil
Honey, to taste
Grind chilis and spices together,I like my garlic smooshed into a really fine paste but you can do how you like.
Mix liquids and spices together and
Salt, to taste. You can use right away or personally I like mine to sit overnight in the fridge before I use.it will meld and mellow a little that way.
This is awesome on grilled chicken and fish with a bit of mango or pineapple.
Thanks for sharing, Marni.
I had a plant of these this year and have scads of them now that its fall.I’d like to dry and powder them but I’m not used to yellow peppers.do they kinda turn brown when you string these up or is that rot?I’ve strung them throught the stem cap onto fishing line just like all my other hot peppers I’ve dried and these are the only ones that have a brown tinge while drying.
Marni, you might see these darken, but rot will look different, as it will be soft.
Hi Mike,
I have a lot of Lemon drop peppers this year I’m going to dry a lot for powder and I’m looking for a sauce recipe. Can you recommend something that’s here on your website where I can swap the peppers out that are used in that recipe for my Lemon Drops?
Thanks as always
Chris.
Chris, you can realistically use those peppers in just about any recipe here on the site. They are great peppers!
What a wonderful Hot Pepper. I dry some and make a rough power, which I gently pass the container over soup on my table. It is really ” HOT ” to me. But, mostly I use it to brighten up store bought 1/2 gal Pickled okra (Wal-Mart about $6) much too mild. First I freeze the peppers quickly whole on a cookie sheet in the freezer, then transfer to a freezer baggie. I put the pickled okra with juice in a pint jar with 4-5 peppers with a couple of slices in the sides, put in Fridge, in about two days the okra is heating up a bit and gets somewhat hotter until it’s all gone, all eaten up. Add More okra , only adding more peppers if it appears to lose some of it’s zing.
Perfect, Walter. I love it. Great peppers for sure, and a great way to spice things up very easily.
I put up salsa with some of mine, with some pineapple. So delicious on the “white” meats; chicken, fish and pork. also freeze them whole to use throughout the year. Great in homemade bbq sauce too. Searching for some traditional Peruvian recipes, since that is the native habitat. Have fun experimenting!
Thank you, Jeanne!
I had a fabulous bush up here in Prescott. The taste is , well. OOH LA LA! I have so many other oeppers right now that I can’t use them up fresh (some are even fermenting with the others hoping to turn into hot sauce) that I’m hoping to dry some, but haven’t really been able to find much about that. Did you have any left over? If so, what did you do with them?
Knowing you I will finish by adding that I don’t have a dehydrator 🙂
Hey, Ted – I have so many peppers left over every year, and I cook with them constantly! Some ideas to use them up include making hot sauce, jelly/jam, chili paste, sauce, or you can just freeze them. I process some and freeze them in baggies or a freeze a chili paste. Or freeze them chopped or whole. I definitely dry them, so do recommend a dehydrator for making powders or just storing them in the pantry. Try pickling as well. So many ideas! Happy to help more!
I had a fantastic harvest this summer, with over 3 kg of chillie peppers.
I put some in the freezer, dried a few. I turned the remainder into two types of chillie jam one with onions and garlic the other with tomatoes and red peppers. Finally a date and apple chutney. Some of the ripe ones used in the jam were cleaned of seeds and these are drying so will have lots to sell next year.
I had a fantastic harvest this summer, with over 3 kg of chillie peppers.
I put some in the freezer, dried a few. I turned the remainder into two types of chillie jam one with onions and garlic the other with tomatoes and red peppers. Finally a date and apple chutney. Some of the ripe ones used in the jam were cleaned of seeds and these are drying so will have lots to sell next year. I forgot to metion that I pickled many in jars with some vinegar and a clove of garlic.
Great germination rate. Tried Lemon drop and 3other variaties , Lemon drop was the best , 80% germinated, 60% good plants. Just waiting to taste them ????????????????????
Barry, excellent. Yes I LOVE the Lemon Drop chili peppers. Great flavor and they’re very productive.
What type of grocery store might stock lemon drop peppers. Very interested but don’t know where to search. Thanks for any ideas!
REPLY: Bev, I find it best to order seeds or seedlings and grow them at home. — Mike from Chili Pepper Madness.