June 27, 2015 | #46 |
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Reply to post 45
Tabasco peppers do something like that in our garden. Earlier in the growing season, they have a mild taste - I guess you would call it mild in heat (<1,000 Scoville) and sort of bland. It doesn't matter if they are green, yellow, orange, or red. But starting mid July they get hotter and more tasty. By the end of the season, they are just plain hot and make excellent hot salsa. (50,000 Scoville) |
June 27, 2015 | #47 |
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I went out and snacked on a few. I do not like immature sweet peppers (at least when very small like the ones I was eating from the Aji) but these were differnent and tasty. The had a subtle pepper flavor definitely a fruity element, could pin it down to any specific fruit, maybe a little citrusy? You're right about not necessarily relating size to heat, while most of my snacking were very mild I ran into a hot one. Looking forward to using hot ones on sandwiches and in roasted tomatillo salsa.
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June 27, 2015 | #48 |
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I agree. Lots of immature peppers have bitter tastes. But it is nice when they don't. Because it makes the peppers more versatile. I like peppers that can be eaten at different stages.
Padrons are another example of a versatile pepper. Most people know the immature green peppers, but the ripe, hot red mature peppers are fantastic too. |
June 29, 2015 | #49 |
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Padron is quickly becoming one of our favorite not-hot peppers. I'm also learning to enjoy peppers that are hotter than Jalapenos. For me, growing, eating, and learning about peppers is ... even more exciting than tomatoes.
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June 29, 2015 | #50 |
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I had some Mammoth variety jalepenos from a container plant last night. The ones at the bottom of the plant were like a green bell, no heat at all. But the ones from further up the plant were hot. I cried a little.
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June 29, 2015 | #51 |
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Ssshhhhhhh, don't let them know we're here.
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July 3, 2015 | #52 |
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Picked a couple of the biggest on the plants, still pale yellow and sliced them up and put them on pizza. Nice heat but also a delicious fruity flavor. This pepper is quickly becoming a favorite.
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August 9, 2015 | #53 |
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Hi Fred
My seed man just sent me a pack of different seeds for our upcoming season...(see thread I have just started )... He usually only sends me Super hots but he insisted I have the Aji Amarillo..... His insistence was that the flavour of these in cooking and in particular that which he knows is our specialty was just so good... You have these for flavour not burn... Having read this thread I can hardly wait for harvest... long time off yet... Geoff |
August 12, 2015 | #54 |
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Under the canopy of my two plants is a 5 gallon bucket somewhere.
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August 12, 2015 | #55 |
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Oh and of course the delicious fruits!
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August 12, 2015 | #56 |
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Those look great! You got the nice orange color.
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August 12, 2015 | #57 |
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I am utterly jealous of all these great pics! This will be very HIGH on my list of seed wants for next year's garden! Even my brother who doesn't care to garden has been asking me if I can grow these for him - lol!
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August 12, 2015 | #58 |
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My one plant is also doing quite well and I've picked about a dozen so far in the light greenish-yellow stage to add to my fried peppers. I doubt I'll get any to the orange color, but maybe I will. Hots tend to go into higher production late in the summer here. Hoping the Aji Amarillo does the same.
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August 13, 2015 | #59 |
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Do you have two plants in a single 5 gallon bucket?
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August 30, 2015 | #60 |
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They are coloring up! I picked three orange ones the other day and this morning my husband diced one up to add to the veggie frittata he made for breakfast. We sampled a bit of the raw pepper and while it did have a good amount of rolling heat, it wasn't painful. It has a lot of flavor, not quite fruity, which isn't at all masked by the heat.
I've already saved a recipe for making paste, as well as a few Peruvian recipes using the paste. September is starting out hot up here, so I should have no problem getting a lot more orange peppers. Thanks again for the opportunity to try them! They will be back next year. |
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