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love them in ceviche 1 16.67%
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Old August 25, 2019   #31
Join Date: May 2006
Location: N. California
Posts: 565

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.

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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.…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.
Shrinkrap is offline   Reply With Quote

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