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Fred Hempel · June 27, 2015

Ripe is what you want it to be with Aji Amarillo.

We eat and sell 90% of our Aji Amarillo when they are yellow and mild. So we pick every other day.

There are no good cues to tell you when they've gone from mild to hot, so the only way to keep picking mild ones (and avoid hot ones) is to clean off the plants of all peppers that are an inch or more in length every other day.

I am sure others would consider the mild ones we like "unripe" and undesirable.

June 27, 2015	#41
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Ripe is what you want it to be with Aji Amarillo. We eat and sell 90% of our Aji Amarillo when they are yellow and mild. So we pick every other day. There are no good cues to tell you when they've gone from mild to hot, so the only way to keep picking mild ones (and avoid hot ones) is to clean off the plants of all peppers that are an inch or more in length every other day. I am sure others would consider the mild ones we like "unripe" and undesirable.