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Lemon Hot Pepper










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Care & Harvest

Peppers require pollination. Flowers develop 4-6 weeks after sprouting. Remove the first set of flower buds that grow to encourage root and foliage development. When the next flowers appear, hand-pollinate them by gently shaking the entire plant to replicate the effects of wind, or gently disturb the inside of blossoms with your finger or a small brush. We suggest using our Plant Belt to support the plant and its heavy fruit as it matures. 


These peppers need minimal pruning. Snip away yellow or brown leaves if they appear. Check the roots monthly and trim any that are brown or extending past the yPod


Wait until the plant produces peppers measuring about 1 inch long and ½ inch wide. As the peppers ripen, they will change from green to a gorgeous lemon-yellow color. Harvest when yellow for peak heat by cutting each pepper at its individual stem. 

Quick Facts

Named for their bright yellow color, the Lemon Hot Pepper is a hybrid variety. Hybrids are grown by cross-pollinating different varieties, resulting in an array of unique shapes, sizes, colors, and flavors.

Lemon Hot Peppers are a unique variety that stays very compact, making them perfect for fitting your Gardyn even at maturity. The teardrop-shaped peppers ripen to a lemon-yellow color that will brighten up any Gardyn! Lemon Hot Peppers measure 40,000 Scoville heat units, placing them on a spiciness ranking alongside cayenne peppers.

Add Lemon Hot Peppers to any dish, raw or cooked, to crank up the heat. They are especially great in fresh salsas and homemade hot sauce.

Harvest to Plate Recipe

How To Cook Lemon Hot Pepper


  • 1 teaspoon whole coriander seeds
  • ¼ teaspoon cumin seeds
  • 250 grams Lemon Hot Peppers (stems and seeds removed, chopped)
  • 5-6 cloves garlic cloves (peeled)
  • ½ cup extra virgin olive oil
  • 1 cup apple cider vinegar
  • 2 tablespoons honey (use maple syrup for vegan)
  • ½ teaspoon salt
  • 2 teaspoons cornstarch (optional)
  • ¼ cup water (optional)


  1. Add whole coriander seeds and cumin seeds to a skillet and roast on medium heat until they are fragrant and lightly browned.
  2. Add the chopped Aji Limon peppers to the skillet and saute for 3-4 minutes until they are slightly charred.
  3. Remove the skillet from heat and let the peppers cool down.
  4. Transfer them to a blender along with garlic cloves, extra virgin olive oil, and apple cider vinegar.
  5. Blend until very smooth, scraping down the sides of the blender as needed, for 3-5 minutes.
  6. Pass the sauce through a fine-mesh strainer into a bowl. With a rubber spatula, push the sauce through the strainer to separate all liquid from chunks of pepper and spices. Discard the leftovers.
  7. Stir in honey and salt.
  8. You can now use the sauce as it or thicken it by adding cornstarch to it.

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