Barra do Ribiero

This is a new one for me, this year is the first time I have grown it, but I’m really pleased. It is a Capsicum baccatum from Brazil so I assume it originates from the area of the same name. In appearance the plant looks very much like the more common aji limo/limon varieties with long bendy tough stems and small leaves. In a reasonable sized pot the plant grows to about 45cm high, and at least that in width once the fruit starts to weigh down the stems.

Barra do Ribiero, Brazillian chilli pepper

The taste is similar to an aji limon, sharp and citrussy, but the difference with this one is that the fruit is very fleshy and juicy, more reminiscent of a miniature rocoto. Although the whole thing is pretty hot, I’d say about 40,ooo SHU, you can easily slice off a piece of flesh for juicy munch without getting any heat at all. For this reason I think it is going to make a delicious sauce, the flesh should break down easily and you can control the heat by taking out the bitty seeds.

On top of this, Barra do Ribiero is beautiful to look at, each one is a firm and glossy heart shape. they start yellow, then go through a part purple stage before ripening to red. The first few I picked in early September, but the bulk weren’t ready till the end of that month,

Barra do Ribiero bowl 4 web

This was an easy one to grow, like most Capsicum baccatum varieties it is tough and resilient, I’d say it will toddle on into the winter in my greenhouse, still producing slowly, and should overwinter well. The seeds germinated easily, they came from Nicky’s Nursery. I have a good crop from 4 plants, and I’m going to have a go at everything with them, some I have dried, slicing them open first. Some I have frozen, and some I will make sauce with.

Barra do Ribiero Sliced close web

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