The Lemon Drop pepper is a type of chili pepper known for its bright yellow color and lemon-like flavor. Learn more about it from Chili Pepper Madness.
Scoville Heat Units: 15,000-30,000 SHU
The Lemon Drop pepper is a type of chili pepper known for its bright yellow color and lemon-like flavor. It is considered to be a relatively hot pepper, with a Scoville rating of around 30,000 to 50,000 Scoville heat units (SHU), making it hotter than a jalapeno pepper but less hot than a cayenne pepper.
The Lemon Drop pepper is small and elongated, typically measuring around 2-3 inches in length and 1/4 inch in width. They have a glossy exterior that is usually bright yellow when fully ripe. The flesh of the pepper is also yellow and has a distinct, citrusy aroma and a complex flavor that is described as being both spicy and lemony.
This bright yellow, citrus-flavored chili is also known as "Kellu Uchu" in Peru, where it originated. 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.
These peppers are commonly used in salsas, sauces, marinades and soups to add a lemony kick to dishes. They can also be used to make hot sauce and can be pickled or eaten fresh. They are also used in a variety of international cuisine such as Peruvian, Ecuadorian and Mexican dishes.
Robin says
I just grew Lemon Drops (ripening in dribs and drabs so far) and dried them in a dehydrator at about 140 degrees after stemming and seeding. A couple turned brownish so I may dry the next batch around 135 degrees to see if they stay brighter in color.
Has anyone used lemon zest in the hot sauce? It seems lemon would complement these citrusy peppers.
Mike Hultquist says
Lemon is GREAT for hot sauces, Robin, and would definitely compliment the flavor of these peppers.
Marni says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Marni.
Marni says
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.
Michael Hultquist - Chili Pepper Madness says
Marni, you might see these darken, but rot will look different, as it will be soft.
Chris says
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.
Michael Hultquist - Chili Pepper Madness says
Chris, you can realistically use those peppers in just about any recipe here on the site. They are great peppers!
Walter Roos says
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.
Michael Hultquist - Chili Pepper Madness says
Perfect, Walter. I love it. Great peppers for sure, and a great way to spice things up very easily.
Jeanne Wilkins says
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!
Michael Hultquist - Chili Pepper Madness says
Thank you, Jeanne!
Ted Brooks says
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 🙂
Michael Hultquist - Chili Pepper Madness says
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!
Hubert11 says
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.
Hubert11 says
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.
Barry says
Great germination rate. Tried Lemon drop and 3other variaties , Lemon drop was the best , 80% germinated, 60% good plants. Just waiting to taste them ????????????????????
Michael Hultquist - Chili Pepper Madness says
Barry, excellent. Yes I LOVE the Lemon Drop chili peppers. Great flavor and they're very productive.
Bev Carr says
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.