Hey everyone!
This is my first time growing Aji peppers, and I’m unsure what to do with these beauties. I have a good dehydrator, enjoy making fermented hot sauces, and am always hoping to try new ways to preserve. What would you recommend I do with these? I’ve read online that the Amarillo makes a great paste, which I thought these peppers were for, but it turns out these are Aji Criolla Sella.
Thanks!v
by FlyEagIesFly
17 Comments
I have a aji paste I put in * everything *. It’s just cooked and mashed with garlic and salt.
First, get to picking them, they are ready.
I find Sella to be very similar to Amarillo, and I generally do not love the taste. I have found a few things that I do like them in though. Hot sauce is not one of those things.
Poppers – a quick whip up of cream cheese, Worcester sauce, salty spice of some sort, and cheddar, then heat up about any way you want.
Candied – candy rings or slices in a sugar sauce, then keep in a jar in the fridge for sandwich toppings.
Freeze – ring them and just freeze in a Ziplock. They store fine, and if you dehydrate, pre frozen peppers dehydrate faster.
This is funny (because honestly I’m in the same boat rn)
But I always have to laugh when people are like “what to do with the food I grew???
I’m like: eat it?
🤷♂️😂
Dry em
I made pepper jelly with these and it was amazing. Highly recommend.
I’ll buy anyone’s peppers. Of any heat level. My batch took a shit this year
I freeze them and throw them into dishes for the rest of the year. Works great.
Pepper jelly, spicy ice cream, eat em straight, you name it!
Have ancho wondering why I grew them
I make all my hot peppers into very simple salsas. All fresh and all flavor. You can never go wrong with small batch salsas.
Yes you can either use fresh, freeze, make a paste, or powder. Where I live, I can find none of these options sadly, except occasionally paste at super specialty Peruvian Latin stores, I envy your situation greatly
Aji amarillos are used in a lot of Peruvian dishes which are excellent. Lomo saltado, causa limeña, papas rellenas, huacatay sauce, ají de gallina, papa a la huancaína, to get you started
My preference is fresh, then frozen, then paste, then powder. You should 100% give one of those a go while you’ve got fresh on hand. Then freeze paste or powder extras. Lomo saltado is my fave (if you eat red meat try it!)
Make a hotsauce with them!
beautiful peppers! Where did you buy your seeds or starts from?
I would definitely try to make a bright orange sauce with those
Pickle them, make hot sauce
Make great sauce