Aji Amarillo - Page 5

jmsieglaff · September 4, 2015

Quote:

Originally Posted by luigiwu

Do you have two plants in a single 5 gallon bucket?

Yes, and they are doing wonderfully. I've harvested a ton of peppers and they are still setting fruit like mad now into early September.

neoguy · September 29, 2015

Finally getting a few ripe orange peppers. Still have loads on the plant but the weather is quickly turning cold.

Salsacharley · September 29, 2015

Looks great, and prolific!

Fred Hempel · October 5, 2015

We now have Aji Amarillo Grande available.

Father'sDaughter · October 5, 2015

Quote:

Originally Posted by Fred Hempel

We now have Aji Amarillo Grande available.

Fred, How big are they? Your website won't show correctly on my iPhone and the entire right half of the description is blocked by a green screen.

Fred Hempel · October 5, 2015

Amarillo Grande fruits are about 6" long

Fred Hempel · October 5, 2015

Description:

Aji Amarillo Great is central to Peruvian cuisine and is Prized by chefs. It has a bright, tropical fruitiness mixed in with the medium heat of the chili. An exceptional pepper for making sauces and soups. Also great for seasoning. Removing the seeds Significantly mutes the heat of the pepper, and Allows for the use of more pepper for more flavor.

North American supplies of fresh Aji Amarillo Grande are quite limited and most chefs have to make due with imported pastes or powders. - Unless they are lucky enough to have Their own pepper plant growing in their private restaurant garden.

We are releasing this exceptional strain for the first time in 2015, and we will be growing it on our farm from here on forward. Seed is limited this first year, as our entire field population was grown from the seed from a single pepper given to us in 2014 by a friend in Los Angeles.

20 seeds per packet

Father'sDaughter · October 6, 2015

Thanks Fred! I was able to view the whole page on the iPad this morning, and I just placed my order! I loved the baby ones from the seeds you offered last year, but larger ones would make it easier for cooking with.

Fred Hempel · October 6, 2015

They are much easier to cook with!

We have been de-seeding, and then freezing the flesh (for use in a couple weeks when we can get to it). The larger peppers are much easier to work with when cooking.

I haven't decided yet what to do with the saved peppers. I will definitely low-heat oven roast some, and turn them into flake. But I am also considering a straight dehydration and also making the pastes that you can find recipes for online.

Father'sDaughter · October 6, 2015

I found the recipes for the pastes on line as well and really wanted to try it, but just didn't have the time to deal with all the small peppers that would have been needed just for one batch.

I did end up dehydrating quite a few and will probably grind them at some point. I've been debating whether or not to mince the rest (which are still fresh) in a food processor and making a hot sauce from them. Last year I made hot sauce with Aji Limon and it is very tasty.

Worth1 · October 7, 2015

The ones I can get canned at the store are huge, I made chili rellenos with them.
Worth

Fred Hempel · October 7, 2015

I usually oven roast the small ones, with the stem end cut off. But I am dehydrating some of the large ones, and making paste out of the rest.

Most of my large ones, however, are going to Los Angeles.

Quote:

Originally Posted by Father'sDaughter

I found the recipes for the pastes on line as well and really wanted to try it, but just didn't have the time to deal with all the small peppers that would have been needed just for one batch.

I did end up dehydrating quite a few and will probably grind them at some point. I've been debating whether or not to mince the rest (which are still fresh) in a food processor and making a hot sauce from them. Last year I made hot sauce with Aji Limon and it is very tasty.

Father'sDaughter · October 18, 2015

My AJi Amarillo Grande seeds arrived the other day and are safely tucked away!

And today I finished the hot sauce I made with this year's harvest of baby ones. The flavor really shines through--citrusy and rich. And while there is some heat, it's very mellow and comes in after the punch of flavor.. I did leave it sitting for a few extra days before the final puréeing and straining, so not sure what that may have done to the product, but I'm loving it! Thanks again for the seeds!

Fred Hempel · October 18, 2015

You're welcome.

That hot sauce looks great!

macmex · October 22, 2015

Ají Yellow #2 is doing great in my garden. I believe this is my third season with it as my favorite. The plants get about 4' across and are LOADED. I don't know how this compares to the other Ají varieties in terms of flavor. My understanding that it is not as hot as an habanero. But I can't tell. Seems pretty hot to me. I've been chopping up half a fresh pepper to cook in a three egg cheese omelet. It's fabulous!

George
Tahlequah, OK

October 5, 2015	#67
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Description: Aji Amarillo Great is central to Peruvian cuisine and is Prized by chefs. It has a bright, tropical fruitiness mixed in with the medium heat of the chili. An exceptional pepper for making sauces and soups. Also great for seasoning. Removing the seeds Significantly mutes the heat of the pepper, and Allows for the use of more pepper for more flavor. North American supplies of fresh Aji Amarillo Grande are quite limited and most chefs have to make due with imported pastes or powders. - Unless they are lucky enough to have Their own pepper plant growing in their private restaurant garden. We are releasing this exceptional strain for the first time in 2015, and we will be growing it on our farm from here on forward. Seed is limited this first year, as our entire field population was grown from the seed from a single pepper given to us in 2014 by a friend in Los Angeles. 20 seeds per packet Last edited by Fred Hempel; October 7, 2015 at 10:25 AM.

September 29, 2015	#63
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	Looks great, and prolific!

October 6, 2015	#68
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,917	Thanks Fred! I was able to view the whole page on the iPad this morning, and I just placed my order! I loved the baby ones from the seeds you offered last year, but larger ones would make it easier for cooking with.

October 7, 2015	#71
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The ones I can get canned at the store are huge, I made chili rellenos with them. Worth

October 18, 2015	#73
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,917	My AJi Amarillo Grande seeds arrived the other day and are safely tucked away! And today I finished the hot sauce I made with this year's harvest of baby ones. The flavor really shines through--citrusy and rich. And while there is some heat, it's very mellow and comes in after the punch of flavor.. I did leave it sitting for a few extra days before the final puréeing and straining, so not sure what that may have done to the product, but I'm loving it! Thanks again for the seeds!

October 22, 2015	#75
macmex Tomatovillian™ Join Date: Aug 2006 Location: Tahlequah, Oklahoma Posts: 102	Ají Yellow #2 is doing great in my garden. I believe this is my third season with it as my favorite. The plants get about 4' across and are LOADED. I don't know how this compares to the other Ají varieties in terms of flavor. My understanding that it is not as hot as an habanero. But I can't tell. Seems pretty hot to me. I've been chopping up half a fresh pepper to cook in a three egg cheese omelet. It's fabulous! George Tahlequah, OK