Ajicito Pepper in Boston?
I can't answer your question directly, but I can recommend a simple workaround: Find a new recipe. I've made a lot of jerk recipes from many different sources, and this is the first I've heard of this pepper. The most common pepper used in jerk is scotch bonnets, which are relatively easy to find in the area. You could use habaneros instead, which are quite similar, and also easy to find around here.
I use Jalapeno's in my homemade jerk, sometimes throw in a habanero or two for good measure. Works great. Tastes great.
Recipe below, I use it on slow cooked pork shoulder or chicken:
Jamaican Jerk Rub
Put everything below in a blender or food processor and make into a paste.
Rub all over pork or chicken. This should be enough for one pork shoulder or two large chickens.
Any that you don’t used can be stored in a jar in the fridge and it will keep almost indefinitely. Great to rub on chicken before grilling.
* 2 generous bunches scallions washed and chopped
* 5-8 fresh Jalapeno peppers seeded and deveined with a paring knife
(might want to wear gloves, or coat your hands with vegetable oil before doing this or you will have spicy hands for a day or so ;-)
* 3 tablespoons dried thyme
* 1 1/2 tablespoons salt
* 4 teaspoons coarse black pepper
* 2 tablespoons ground allspice
* 2 teaspoons ground cinnamon
* 2 teaspoons ground coriander
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cloves
* 1 tablespoon ginger fresh or powdered (optional)
You may need to add a bit of vegetable oil to get this to turn into a paste, particularly if you are using a blender.