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Shrinkrap · August 25, 2019

Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling.

IMG_20190825_104102
IMG_20190825_104102.jpg
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I have two very early and prolific plants I think are “baby Aji Amarillo from Artisan”, and three others, maybe “Aji Grande”, or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, “kratky” style. I think the one gallon in soil makes tiny peppers, but mature a darker orange.

Here is one of the ideas I found for starting a fermented sauce.

https://www.chilipeppermadness.com/c…lic-hot-sauce/

I like that it allows for plenty of procrastination.

I posted this elswhere as well, so mods, delete one if that’s better.

August 25, 2019	#31
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 695	Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling. IMG_20190825_104102 IMG_20190825_104102.jpg 3840×2160 2.17 MB I have two very early and prolific plants I think are “baby Aji Amarillo from Artisan”, and three others, maybe “Aji Grande”, or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, “kratky” style. I think the one gallon in soil makes tiny peppers, but mature a darker orange. Here is one of the ideas I found for starting a fermented sauce. https://www.chilipeppermadness.com/c…lic-hot-sauce/ I like that it allows for plenty of procrastination. I posted this elswhere as well, so mods, delete one if that’s better.